Tonight I take the red-eye to L.A. for a girls trip with five of my favorite people from grad school.Were all through-the-roof foodies, so Im expecting excellent food for breakfasts, lunches, and dinners.Since my dinner will probably have to happen in the airport, I made myself a healthy send-off lunch of ahi tuna with Greek salsa (diced tomatoes, basil, balsamic vinegar, feta, kalamata olives, and salt and pepper).I broiled the tuna steak for 5-7 minutes in the oven, but first cut the fish in half to help the center cook through.Have a marvelous Memorial Day weekend.