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.
In a separate pan sauté the tuna in the remaining oil for around 3 minutes on each side until the tuna flakes with a fork. The tuna can also be grilled for this recipe.
Stir flour into onions, garlic and zucchini.
Stir in the chicken broth, cream and basil and cook on medium heat until bubbly
Add the tuna and season with the pepper.
Cook the pasta in 6 quart of salted boiling water until al dente, around 10 minutes
Plate the pasta and pour the tuna sauce all over the top and squeeze that lemon all over. Serves 4 to 6 people.

http://www.great-chicago-italian-recipes.com/tuna_with_basil.html