Herb Encrusted Tuna Steaks

Serves 2
2 Kroger Tuna steaks
1 Tablespoon Private Selection olive oil
2 Tablespoons French's Honey Dijon Mustard
Private Selection dry thyme and rosemary to
taste (use plenty)
¼ cup dry Trinchero Selection Merlot wine
1 tablespoon butter
Salt to taste

1. Heat a large non-stick skillet over med-high heat for one minute.  In the meantime, rub both sides of the tuna steaks with the mustard, and coat with the dry herbs.
2. Add the oil and tuna steaks to the pan and sear for one minute per side, or until desired doneness.
3. Add the wine and butter and simmer until sauce thickens to a thick paste.
4. Remove the tuna steaks from the pan and serve immediately.  Season with salt to taste.

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