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 margarine
Season both sides of tuna with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add tuna to hot pan and cook 2 minutes per side, until golden brown.
In a medium bowl, combine broth, tomatoes, shallots, and tarragon. Add mixture to skillet and bring to a simmer. Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish). Add the margarine and just cook until margarine is melted and incorporated into the sauce. Serve over cooked rice.