July 28, 2001
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I marinated a couple of tuna steaks for a few minutes in olive oil, salt, cayenne pepper, and fresh-chopped basil. Grilled 2 minutes a side over very hot wood. Top with a relish of diced limes, nectarines, a little honey, a little balsamic, and some dried chile pepper. A bottle of Pinot Grigio. A nice little weekend treat.