"I'm thinking about tuna wrapped in prosciutto and grilled, served with a beurre rouge," says Chef Dewey. "Use a little of the wine for the sauce. What nice rich flavors. Stop at Parma Sausage and they'll slice the prosciutto for you."

Be sure to lightly oil the prosciutto-wrapped fish packages so they do not stick.

Beurre Rouge Sauce

• 1/2 cup dry red wine
• 1/4 cup minced shallots
• 1/2 teaspoon red wine vinegar
• 8 tablespoons butter

Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.

Do ahead: Can be made 4 hours ahead. Let stand at room temperature. Rewarm wine-shallot reduction over medium-low heat. Add 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.