Tuna and Salmon recipes

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 & 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.

4 salmon steaks
1/2 tsp. Salt
1 tsp. lemon pepper
1/4 c. Italian salad dressing
1 tsp. minced onion
Chopped parsley

Tear off sheets of heavy duty foil large enough to hold all steaks. Fold sides up to form pan. Grease lightly. Sprinkle steaks with lemon pepper and salt. Place steaks in foil pan and set aside. Combine salad dressing and onion; set aside.

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