Tuna in Tomato-Tarragon Broth

• 6 tuna fillets (about 5 ounces each)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup reduced-sodium vegetable or chicken broth
• 1 cup diced Roma tomatoes
• 1/4 cup minced shallots
• 2 tablespoons freshly chopped tarragon leaves
• 1 cup rice, regular or instant, cooked according to package directions
• 2 tablespoons butter

1. Season both sides of tuna with salt and black pepper.
2. In a large skillet, heat oil over medium-high heat.
3. Add tuna to hot pan and cook 2 minutes per side, until golden brown.
4. In a medium bowl, combine broth, tomatoes, shallots, and tarragon.
5. Add mixture to skillet and bring to a simmer.
6. Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish).
7. Finish the sauce with butter.
8. Serve 4 tuna fillets with all of the sauce and rice.
9. Reserve the remaining tuna for melts, if desired.

tuna, salt, olive oil, vegetable, tomatoes, shallots, tarragon, rice, butter

Taken from www.foodnetwork.com/recipes/tuna-in-tomato-tarragon-broth-recipe.html (may not work)