2 cups Chianti
2 tablespoons white balsamic vinegar
1 teaspoon granulated sugar
2 tablespoons grapeseed oil
6 (6 to 7-ounce) tuna steaks
Salt and freshly ground black pepper
1/2 cup diced tomatoes
3 tablespoons capers, drained
1/4 cup pitted kalamata olives
1 tablespoon minced garlic
2 tablespoons thinly sliced fresh basil
1 tablespoon minced fresh parsley
1 pound orzo pasta, cooked
1 cup spinach leaves
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup cooked and thinly sliced pancetta
1/4 cup grated Parmesan
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