Spicy Tuna with Enoki Mushrooms

Ok, so this is once again i just cooked up for dinner, so ingredients are aplenty, but i have no clue what the quantities of most ingredients are. Mix it up with what feels right

2 small Ahi Tuna steaks. (just in case, these are almost sushi quality tuna, a little hard to find, but they should be a nice red in colour, although that can vary, with good, firm texture.)
Rosemary
2 medium cloves of garlic
1/4th jalapeno pepper, peeled and seeded.
half a handful of enoki mushrooms.
olive oil
salt, pepper
Cooking wine.(for this i used sherry, but any half decent, non drinkable red wine will probably work)

Note: this is a pretty simple and basic dish but its good to have the ingredients prepped beforehand since the cooking time for the tuna is very, very low.

Finely chop the garlic and jalapeno peppers together and set aside. thoroughly clean and wash the tuna steaks, without damaging the texture.

Heat up the olive oil in a metal pan, not non stick, till the oil is hot and fragrant. Once the oil is hot enough, add in the garlic and jalapeno, let it sizzle for about a minute or so, and then add a liberal dose of the sherry.(dont worry, it'll evaporate, or get absorbed by the tuna)

Once the wine starts bubbling, put in the tuna steaks. flip them over so they get nicely seared on all sides. Add in the enoki mushrooms while the tuna is still cooking, preferably cut into small chunks.
Meanwhile, quickly add a dash of salt, a pinch of rosemary and sprinkle fresh ground pepper.
By this time, most of the sherry should have evaporated, and the tuna should be seared on all sides. however, the middle should be just warm, and still blood red, so it should look as if its still raw. This might be scary, but just go for it.
Let the mushrooms simmer for a while, and once the tuna is warm, turn off the heat and serve, preferably with a good bread.