Serves 4

Place the sesame seeds in a dry saute pan over medium heat and toast for about 2 minutes, until golden. Cut the tuna into 1-inch-thick strips and place in a shallow baking dish. Rub the tuna with the sesame seeds and the 2 teaspoons pepper. To prepare the sauce, in a saucepan, combine the wine, vinegar, and ginger over high heat. Bring to boil for about 1 minute, until reduced to¼ cup. Combine the lemon zest, basil, salt, and the⅛ teaspoons pepper. (All the ingredients can be covered and refrigerated for up to 8 hours before grilling.)

Coat all sides of the tuna with the soy sauce and marinate for 10 minutes. Prepare a hot fire in a charcoal grill or preheat a gas grill to high. When hot, brush the grill rack with oil, and place the tuna on the rack. Grill, turning once, for about 15 seconds on each side, until seared. Transfer to warmed dinner plates. Bring the wine mixture to a rapid boil over high heat. Add the butter and cream all at once and beat vigorously with a whisk. When just a few lumps of butter remain, remove the saucepan from the heat and stir in the lemon zest mixture. Spoon the sauce around the tuna. Serve at once, accompanied by the lemon wedges.