Mix ground pecans and fresh bread crumbs. Flour tuna steaks, then dip them in the beaten egg yolks, then bread them with the pecan crumbs.

Prepare the butter sauce by reducing the white wine by half, add the heavy cream and reduce it by half. While the sauce is simmering add the second two ounces of cold butter whisking it until completely dissolved. Reserve for until fish is completed.

In a saute pan, heat the butter. Saute the tuna steaks about 3 minutes a side.
Place a small pool of sauce on each plate, place tuna on the sauce. Garnish with chopped parsley and Pecan halves.