• 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon finely grated lemon zest
  • 2 tuna steaks, each about 8 ounces and 1 inch thick
  • Extra-virgin olive oil
  • 12 ounces dried penne pasta
  • Kosher salt
  • 1 cup finely chopped yellow onion
  • 1/2 teaspoon finely chopped thyme leaves
  • 2 garlic cloves, minced or pushed through a press
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup dry white wine
  • 1 cup heavy whipping cream
  • 1 1/2 to 2 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped chives, divided
  • Weber grill


Prepare grill for direct cooking over high heat (about 450 degrees to 550 degrees F).

In small bowl combine rub ingredients. Lightly brush tuna steaks on both sides with oil and season evenly with rub.

Brush cooking grates of Weber grill clean. Grill tuna over direct high heat, with lid open, until cooked to rare doneness, 2 to 3 minutes, turning once. Remove from grill, let rest at least 10 minutes, and then cut into bite-sized pieces. Meanwhile, bring large pot of salted water to a boil for pasta and cook according to package directions. When draining, reserve a few tablespoons of pasta cooking water.

In large skillet over medium heat, warm 1 tablespoon oil, add onion and thyme, and saute until tender, about 7 minutes, stirring occasionally. Add garlic and lemon zest and cook for 1 minute. Add wine, bring to a simmer over medium-high heat, and cook until skillet is almost dry, 3 to 4 minutes. Add cream and return to a simmer. Cook until cream has thickened, about 5 minutes. Remove from heat, stir in lemon juice, 3/4 teaspoon salt and 1/4 teaspoon pepper, and then fold in tuna and 2 tablespoons chives. Keep warm.

Combine pasta with sauce and stir to coat, adding a few tablespoons of pasta water as needed to help sauce coat everything. Season with salt. Serve right away in shallow bowls, garnished with remaining 1 tablespoon chives.

Recipe reprinted by permission of Weber-Stephan Products. All rights reserved.

RecID 12146