Four 6 ounce Tuna steaks, 1” thick

Marinade:

3 Tbl soy sauce

3 Tbl Asian sesame oil

1/3 c Smoky Hill Luce d' Bianco

grated zest from one orange

3 tsp lemon juice

1/2 c Smoky Hill Merlot

1-1/2 sticks butter, cut into 9 pcs

1-1/2 Tbl minced fresh ginger

Place tuna steaks in a glass dish. Combine marinade ingredients; pour over steaks. Place in refrigerator for 60 minutes, turning several times.

Prepare the sauce by combining lemon juice and Merlot in a non-aluminum saucepan. Cook until sauce is reduced to two tablespoons. Remove from heat and whisk in butter one piece at a time. Return pan to low heat as needed to melt butter. Add ginger.

Grill tuna over medium coals 2-3 minutes on each side, according to preference. Do not over cook.