Tuna Steaks With Lemon And Tarragon Sauce

• 4 fresh tuna steaks each about 1/2 lb each
• 2 lemons juice only
• 3 tablespoons olive oil
• 1 onion peeled and finely chopped
• 2 cloves garlic peeled and chopped
• 3 tablespoons tarragon fresh chopped, plus extra sprigs to garnish
• 3/4 cup vegetable stock
• 1 1/4 tablespoons cornstarch blended to a paste with 2-3 tbsp water
• 2 tomatoes deseeded and chopped
• long grain rice boiled, to serve
• lemon slices
• lettuce leaves

1. Sprinkle the tuna steaks with half the lemon juice and season lightly with salt. Heat 2 tbsp of the oil in a large heavy-based frying pan and fry the tuna steaks over medium heat for 2-3 mins on each side. Remove with a spatula and cover to keep warm.
2. Add the rest of the oil to the pan and fry the onions and garlic for 5-6 mins until softened. Stir in the tarragon, the remaining lemon juice and stock and bring to a boil. Add the cornstarch and simmer, stirring until the sauce has thickened slightly. Add the tomatoes and simmer for 1 more min. Season to taste. Serve the tuna steaks and sauce with rice and lettuce and garnish with lemon slices and tarragon sprigs.

lemons juice only, olive oil, onion, garlic, tarragon, vegetable stock, cornstarch, tomatoes, long grain rice, lemon slices, lettuce leaves

Taken from www.yummly.com/recipe/Tuna-Steaks-with-Lemon-and-Tarragon-Sauce-1411405 (may not work)