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Fresh Tuna Tarragon


2 lb. tuna steaks
1 1/2 c. white wine
1 tablespoon crumbled dried tarragon
all-purpose flour
salt
1/4 c. oil

Marinate tuna steaks in white wine to cover for 2 hours. Drain. To the marinade, add tarragon and let soak. Dry steaks; dust lightly with flour. Sprinkle salt on and sauté in oil on both sides until brown. Add the wine-tarragon mixture; cook at high heat. Remove fish to a hot platter. Pour sauce over and serve at once.

Serves 4 to 6.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.