Instructions: Sprinkle the tuna steaks with 1/4 teaspoon salt and the pepper. Heat the olive oil in a large saute pan over medium-high heat until sizzling, about 2 minutes. Add the tuna steaks and cook for 2 minutes per side. The steaks will be well-browned on the outside but still raw inside. Transfer to a plate and cover with foil. Set aside.

Melt 1 tablespoon of the butter in the same pan set on high heat. Add the garlic, ginger, red pepper flakes, lemon zest, and shallots. Cook for 1 minute. Stir in the wine, scraping up any brown bits from the bottom of the pan. Add the parsley and remaining 1/4 teaspoon salt and cook until reduced by half, about 2 minutes. Remove from the heat and stir in the remaining butter until its completely melted. Place the tuna on serving plates and top with the sauce.

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