- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ½ 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
- ½ teaspoon finely chopped thyme leaves
- 2 garlic cloves, minced or pushed through a press
- 1 tablespoon finely grated lemon zest
- ½ cup dry white wine
- 1 cup heavy whipping cream
- 1½ to 2 tablespoons fresh lemon juice
- 3 tablespoons finely chopped chives, divided
- Prepare the grill for direct cooking over high heat (about 450° to 550°F).
- In a small bowl combine the rub ingredients. Lightly brush the tuna steaks on both sides with oil and season evenly with the rub.
- Brush the cooking grates clean. Grill the tuna over direct high heat, with the lid open, until cooked to rare doneness, 2 to 3 minutes, turning once. Remove from the grill, let rest at least 10 minutes, and then cut into bite-sized pieces. Meanwhile, bring a large pot of salted water to a boil for the pasta and cook according to package directions. When draining, reserve a few tablespoons of the pasta cooking water.
- In a large skillet over medium heat, warm 1 tablespoon oil, add the onion and thyme, and sauté until tender, about 7 minutes, stirring occasionally. Add the garlic and lemon zest and cook for 1 minute. Add the wine, bring to a simmer over medium-high heat, and cook until the skillet is almost dry, 3 to 4 minutes. Add the cream and return to a simmer. Cook until the cream has thickened, about 5 minutes. Remove from the heat, stir in the lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper, and then fold in the tuna and 2 tablespoons of the chives. Keep warm.
- Combine the pasta with the sauce and stir to coat, adding a few tablespoons of pasta water as needed to help the sauce coat everything. Season with salt. Serve right away in shallow bowls, garnished with the remaining 1 tablespoon chives.
Source: Weber Grill