Melt 50g of the butter with the wine and seasoning and pour over the tuna in a bowl. Mix well and then add the lemon juice. Place mixture into 2 individual ramekin dishes and pour over the rest of the butter. Place in the fridge until required.
Turn out onto plates, add a squeeze of lemon and a salad of sliced tomatoes, sliced red onions and garnish with the cut chives, course ground pepper and olive oil.