Four 8– to 10-ounce tuna steaks, each at least 1 inch thick
Salt
4 tablespoons (1/2 stick) unsalted butter or additional olive oil
1/2cup minced shallots
1 1/2cups dry red wine
Instructions
Preheat the oven to 500°F; put the pepper on a flat plate. Place a large skillet, preferably nonstick, over medium-high heat; pour in the olive oil. Dredge both sides of each piece of tuna lightly in the pepper; it will adhere nicely, forming a thin coat. (Use a bit more pepper if necessary to coat.) As they’re dredged, add the steaks to the pan (if you must use two pans, double the amount of oil); when they are all in, turn the heat to high. Cook for about 2 minutes, then turn; add salt and cook another minute. Turn the heat to low, transfer the steaks to a roasting pan, and place in the oven for at least 6 minutes.
Meanwhile, add half the butter to the pan (if you used two pans to brown the tuna, just use one to make the sauce), followed by the shallots. Lower the heat to medium and cook, stirring, until the shallots soften, about 2 minutes. Raise the heat to medium-high and add the wine; let it bubble away for a minute or so and add the remaining butter. Cook, stirring occasionally, until the butter melts and the sauce is thickened.
By this time the tuna will be medium-rare (cut into one to make certain). Cut the steaks in half, put each serving on a plate, and spoon a little sauce over it.