Tuna in Tomato-Tarragon Broth Recipe | Robin Miller | Food Network

Ingredients

• 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