Sautéed Tuna
4 tuna fillets
1 tablespoon peanut oil
1 inch fresh ginger, minced
Freshly ground pepper
Rub tuna with paste of ginger, pepper and peanut oil. Place in not pan and sear on each side. Remove while a small red stripe exists in the middle of the fillet. Remove from pan, add chardonnay, shallots, reduce wine by half, lower heat, add butter and glaze the sauce. Pour over fish.