Tuna

We greatly miss the Friday Fish Truck in Ithaca. After our swim at the local (very friendly YMCA) we'd stop by a truck which took up its stand in a nearby mall parking lot and buy fresh fish from Maine. (Starting on their epic journey in the dawn, for the precious load of lobsters must get through as the mighty engines go "ta-pocketa-pocketa"). Swordfish, flounder, and the best of all, the occasional bluefish (one fish, two fish . . .). Singing "Fish heads, Fish heads, Rolly-polly Fish heads," we'd rush them back to the apartment, later to be immolated on Jeff's grill.

Now we're making due mostly with frozen fish from Trader Joe's. The tuna has to be grilled with loving care to keep it from drying out. The flipper-method (so to speak; see below on steak) does it up a treat. Topped with the left-over green sauce from the artichokes, just as predicted.