Thon a la Provencale (Tuna or Swordfish Steaks with Wine, Tomatoes, and Herbs)

For me, the lovely sauce with that last hit of butter is the show here, even though it was a pantry meal night for us and I was using canned tomatoes and halving the recipe.

I followed the instructions as to technique pretty faithfully. For my taste the tuna was overdone since it was cooked through and I like mine seared outside and almost raw inside. So next time I'd sear the tuna on a cast-iron grill, rather than saute and then bake the tuna. But the sauce is perfect, easy to do as a stand-alone for grilled fish, and baked with whatever kind of fish fillet you like. Very adaptable to personal taste.