Add the olive oil to a large skillet, and saute the garlic until fragrant, about 2-3 minutes. Add the rosemary, basil, and pink lemon zest, and continue to saute over a medium-high setting for another 5 minutes or so.
Distribute the herbs and garlic over the bottom of the pan, and place the tuna steaks on top. Sear the tuna until it is browned on both sides.
Remove the tuna from the pan, and keep warm.
Add the wine and pink lemon juice to the pan, stirring in any brown bits from the bottom of the pan. Cook over a medium-low setting until the juices have reduced bit, or about 3 minutes.
Add the tuna back into the pan and cook in the sauce until it reaches the desired level of doneness.
Adjust salt and pepper to taste.
Serve immediately, with sauce drizzled on top.