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For the sauce, combine the Pinot Noir, balsamic vinegar and minced shallot in a heavy saucepan.
Reduce to a syrup and whisk in the butter, a little at a time, using a wooden spoon. Strain the sauce and season to taste.
For the tuna, season each cube of tuna with the salt and pepper, brush them lightly with the olive oil and set aside.
In a very hot, dry skillet, sear the onion slices until they are charred. In another hot skillet, sear the seasoned tuna 1 1/2 minutes on each side.1In
another skillet, brown the butter and lightly toss the carrot and zucchini ribbons with the salt and pepper.
To serve, ladle a pool of sauce onto each plate and tbp with the seared tuna, charred onion, and carrot and zucchini ribbons.
Garnish the plates with the pickled ginger.
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