Tuna Steaks With Lemon And Tarragon Sauce - cooking recipe

Ingredients

4 None fresh tuna steaks (each about 1/2 lb each)
2 None lemons, juice only
3 tbsp olive oil
1 None onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
3 tbsp fresh chopped tarragon, plus extra sprigs to garnish
3/4 cup vegetable stock
1 1/4 tbsp cornstarch, blended to a paste with 2-3 tbsp water
2 None tomatoes, deseeded and chopped
None None boiled long-grain rice, to serve
None None lettuce leaves and lemon slices, to garnish

Preparation

Sprinkle the tuna steaks with half the lemon juice and season lightly with salt. Heat 2 tbsp of the oil in a large heavy-based frying pan and fry the tuna steaks over medium heat for 2-3 mins on each side. Remove with a spatula and cover to keep warm.
Add the rest of the oil to the pan and fry the onions and garlic for 5-6 mins until softened. Stir in the tarragon, the remaining lemon juice and stock and bring to a boil. Add the cornstarch and simmer, stirring until the sauce has thickened slightly. Add the tomatoes and simmer for 1 more min. Season to taste. Serve the tuna steaks and sauce with rice and lettuce and garnish with lemon slices and tarragon sprigs.