Grilling Season Is Open; Seared Tuna Steaks

This is one of those idea's that was inspired by a friend. I had never thought of using cookware on the grill (e.g. pots and pans) until I saw my friend Bob making risotto on the grill. Anyway this is a quick and easy way to put that old cast iron skillet to work on the grill.

2 ahi tuna steaks (1 inch thick)
1 tablespoon coarsely cracked black pepper
2 tablespoons oriental sesame oil
2 tablespoons low sodium soy sauce
1/4 cup dry red wine
2 tablespoons chopped fresh chives

Spray a large cast iron skillet with non stick cooking spray. Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in the skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then wine to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives.