2 (6-8 oz.) tuna steaks, fresh
2 cloves garlic, crushed
1/2 c. diced tomatoes
1 tbsp. fresh tarragon (rough chop)
2 oz. dry white wine
1/2 c. fish or chicken stock
2 tbsp. butter (optional)
salt and white pepper to taste
1 oz. olive oil

In a large saute pan, heat oil (just enough oil to thinly cover pan). When oil is hot, add steaks (if tuna is wet, pat dry with paper towel). Brown then turn. Add garlic; when garlic is browned, drain excess oil. Add salt, pepper and tarragon then wine, tomatoes and butter, if desired. Then 1/4 cup of stock. Cover and cook for 5 to 10 minutes. Keep an eye on the fish to make sure it doesn't reduce too much; add more stock, if needed.

Tuna should be served rare to medium-rare. Well done tuna is very dry.

Serves 2.