"Tarragon adds a twist to this great marinade that can also be used with swordfish or shark steaks! Tasted better than a filet mignon!" — DOREENB
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garlic, peeled and minced
freshly ground black pepper to taste
1 1/2 pounds
fresh tuna steaks
This recipe is TERRIFIC!! I served it with grilled zucchini, drizzled with olive oil and sprinkled with parmesan, salt and pepper. One word of caution, however: living on Puget Sound, we eat a lot of fresh fish... and good quality tuna should never be cooked "well done" or opaque in the middle as you will end up with VERY DRY fish. It should still be pink in the middle! Thanks for the GREAT recipe, Doreen!
Good but not great. I wouldn't cook the tuna steaks as long as they advocate here. They came out too dry. I might try it again but cut the cooking time.
Absolutely great! Really, Really scrumptious. I cooked it on the stovetop using a cast-iron skillet, and it was still really great. A definite keeper. Thanks for sharing such a great recipe.
Hi I'm Just wondering if it would also be good with fresh tarragon...Aussie Jim.
I used this marinade on Ahi Tuna steaks and they were just fabulous. I added a bit more garlic and a few shakes of salt. Also, be sure to not overcook! Very tasty!!!
One word: Outstanding!
Delicious cooked 5 min. per side for rare to medium. Only ended up marinating them for 2 hours though!!
This was the best Tuna recipe I have tried thus far, and I have tried a least a dozen from various sources. This is the only one I have cooked more than once. It is simple and delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Tarragon Tuna Steaks
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 166
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