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Sautéed Tuna Steaks with Tarragon


  • 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