From great-chicago-italian-recipes.com

2 8oz. Tuna steaks, cut into 1 inch pieces
5 long green onions, chopped
1 small zucchini, sliced in 1/4 inch circles
2 cloves of garlic, chopped
4 Tbls of extra virgin olive oil
1/2 cup of fresh basil, broken into pieces
1/2 cup of chicken broth
1 cup of heavy whipping cream
2 Tbls of flour
1 tsp of freshly ground black pepper
1 lemon
1 pound of bow tie pasta

Sauté the garlic, onions and zucchini in 2 Tbls of olive oil until tender, around 3 minutes.