Dinner:  August 30, 2007

This is about as simple as it gets – I rubbed a couple of tuna steaks down with a mixture of chopped fresh garlic and Herbes de Provence, seasoned them with salt and poured over a healthy amount of olive oil, then grilled them over hardwood for about five minutes per side. I served them with a dollop of homemade lemon pesto (sans cheese) and a salad of arugula, radish, fresh corn and tomatoes. Light, bright and delicious – this was everything I want in a late summer supper.

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