Rinse the tuna slices and dry with a paper towel. Mix the white wine with the pepper and 2 tablespoons of olive oil. Crush the bay leaves, and place in a bag with the tuna and the marinade. Marinate for 4 hours in the refrigerator, turning occasionally.
Heat 2 tablespoons of olive oil with the butter in a pan.
Remove the tuna from the marinade. Sear on each side, about 4 minutes total cooking time.
]Bring the marinade to a boil (minus the bay leaves) in the same pan the tuna was seared. Scrape up any browned bits, and remove from the heat. Top the tuna with the sauce. Garnish with the fresh bay leaves and lemon wedges.