Sautéed Tuna Steaks with Tarragon

Recipe

• 4 tuna steaks, about 1-inch thick
• ⅔ cup dry white wine
• 1 tablespoon finely chopped fresh tarragon or 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 on medium-high in a large skillet. Add steaks and cook about 3 to 6 minutes per side or until it reaches your preferred doneness. 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

DID YOU KNOW?

Many tuna species are highly migratory and feed near the top of the food chain, feeding on cephalopods (octopuses and squids), mollusks, and other fish species.

Erika Young, Coastal and Marine Education Specialist