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1
Preheat the oven to 500F.
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2
Put the pepper on a flat plate.
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3
Put the olive oil in a large skillet, preferably nonstick, over medium-high heat.
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4
Dredge both sides of each piece of tuna lightly in the pepper; it will adhere nicely, forming a thin coat.
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5
(Use a bit more pepper if necessary.)
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6
As theyre dredged, add the steaks to the pan (if you must use 2 pans, double the amount of oil); when they are all in, turn the heat to high.
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7
Cook for about 2 minutes, then turn; add salt, then cook for another 1 minute.
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8
Turn the heat to low, transfer the steaks to an ovenproof plate, and place in the oven.
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9
Add half the butter to the pan (if you used 2 pans to brown the tuna, use just one to make the sauce), followed by the shallot.
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10
Turn the heat to medium and cook, stirring, until the shallot softens, about 2 minutes.
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11
Turn the heat to medium-high and add the wine; let it bubble away for a minute or so and add the remaining butter.
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12
Cook, stirring occasionally, until the butter melts and the sauce is thickened.
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13
By this time the tuna steaks will be medium-rare (cut into one to make certain and roast a little longer if you like).
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14
Put each of them on a plate and spoon a little of the sauce over it.
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15
Serve immediately.
