In a 2-qt saucepan over high heat, bring ½ c white wine and 1 shallot minced to a boil. Reduce heat to medium high and reduce sauce to ⅛ c, about 8-10 minutes. Add ¾ c heavy cream, reduce for 6 minutes. Fold in ¾ c butter, cut into pieces until melted. Add 2 tsp fresh dill, juice from ½ lemon, freshly squeezed and ¼ c capers. Set aside and keep warm. Heat 2 tbsp extra virgin olive oil in a medium sauté pan over medium high heat. Sear tuna steaks, approx. 7 oz each and 1-in thick until golden, about 1-2 minutes per side or until your preferred level of doneness. To serve, drizzle tuna with sauce and garnish with almonds.