Sautéed Tuna Steaks with Tarragon
Recipe
- 4 tuna steaks, about 1 inch thick
- ⅔ cup dry white wine
- 1 tablespoon finely chopped fresh tarragon, 1 teaspoon dried
- salt
- freshly ground black pepper
- ¼ cup butter
In a small bowl, mix wine and tarragon. Lightly salt and pepper fish. Melt butter in a large skillet and heat. Add steaks and cook about 5 to 6 minutes per side or until done. Spoon tarragon wine over steaks as they cook. Place fish on a serving platter and pour the remaining wine mix over them.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas