I came across this recipe a couple of years ago, and it is great! I basically quadruple the amount of shallots, and use a little more butter than the recipe calls for, but it always gets rave reviews!
Nice simple dish for a weeknight. The tuna does get a nice pepper crust to it and the shallot/wine mixture complements. I added some mushrooms with the wine to give the dish a little extra something. I served it over brown rice but I imagine most rices, or even couscous would be lovely.
Very nice way to cook Tunam, especially during the winter when the BarbagÃºe is not available.