Tuna Steaks Marchand de Vin

4 tuna steaks (about 1½ lb)
¼ cup butter
salt and pepper
2 shallots
small bunch fresh tarragon
2 or 3 sprigs parsley
1 cup red wine

butter, salt and pepper tuna and cook in pan. Remove but keep warm. Fry shallots until crisp. Add red wine – boil until reduced ½. Add remaining butter and whisk. Add herbs cover tuna with sauce.