So, this is tonight's supper.
Tuna was on sale ($4.99/lb) and I got a mucca slab. I sliced a zuke and a summer squish into thirds--lengthwise--sprinkled on some salt, pepper and italian seasoning, spritzed 'em with olive oil and put 'em on the Forman. I took the tuna out of the fridge, mopped up the leftover olive oil and seasonings on the veggie plate and put that on the grill as well. I'm sure I overcooked the tuna (I want to make sure if I get sick from eating undercooked fish that it happens in a restaurant, so's I can sue somebody!)--it was better than delucious. The veggies were gooey-crisp and fab-U-licious. If I hadn't seen "Big Night" a few years back, I woulda put a few shavings of Parmegiano on the veggies AND the tuna, but as per Tony Shaloub's crazy chef from the aforementioned fillum, no cheese with seafood. I threw a lump of butter on the fish, veggies and rice (I loves me some brown rice that has overcooked just enough to have a nice little crust on the bottom--yum,yum) and then poured the olive oil and red pepper flakes, what had been bathing the olives I had for an appie, over the veggies and rice.
A nice glass of Aniston Bay, Cabernet (the one I mentioned last week) and I was a happy guy.