Step 1Soak the raisins in the Muscat for 15 minutes; drain and reserve.
Step 2Cut the bread into one-sixteenth-inch cubes. Heat a 10-inch saute pan and add 1 tablespoon olive oil. Add the bread cubes and saute for several minutes, then stir in the crushed pine nuts. Saute until lightly browned, stirring often.
Step 3Stir in the raisins, chives, parsley and sage and season lightly with salt. Remove the mixture from the pan and keep warm. Set aside.
Step 4Wipe out the saute pan and return to the heat. Add 1 teaspoon olive oil and lightly saute the shallot until tender. Add the white wine and cream. Bring to a simmer and reduce slightly.
Step 5Whisk in the butter, over low heat, several pieces at a time, until it is melted and the sauce is slightly thickened. Whisk in the grated ginger and season with salt and pepper. Keep warm while preparing the tuna.
Step 6Sprinkle the tuna lightly with salt and pepper. Heat a large saute pan and add 2 tablespoons olive oil. When the oil is hot but not smoking add the tuna. Cook 1 1/2 to 2 minutes then turn over and cook another 1 1/2 to 2 minutes for medium-rare.
Step 7To serve, place a tuna portion on each of four plates and spoon the bread mixture over each. Spoon the sauce around the tuna.