1. Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook until soft and translucent but not brown. Add the wine, increase the heat to high, and bring to a bowl. Let bowl until the wine is reduced by half, about 2 minutes. Add the fish stock and bowl until about 1 cup of liquid remains, about 5 minutes. Add the heavy cream and bring to a bowl for about 3 minutes.

2. Place the cognac and the cornstarch in a small bowl and whisk until the cornstarch desolves, then whisk the cognac mixture into the cream mixture. Bring the new mixture to a bowl for about 1 minute to thicken. Remove the sauce from the heat and whist in the peppercorns. If the peppercorns are dried, add them when you add the cream. The sauce can be made up to an hour in advance and kept warm.

3. Trim any skin off the tuna and rinse under cold water, pat dry.

4. When you are ready to grill, lightly brush the tune with olive oil and season heavily with salt and pepper. Grill the tune until your desired doneness. Tuna is best served rare in the center which will only take about 1 1/2 minutes on each side.

5. Remove the tuna from the heat and serve with the peppercorn sauce spooned over the tune.

Enjoy!

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.