I semi-suscesfully butterflyed a tuna steak and grilled it with salt and pepper. I put it on a toasted Arnolds roll with BBQ sauce. For the zhuchinni, I thin-sliced it and then spread them on a tray. I added salt, pepper, Emril Essence, and some sesame seads. I roasted them at 450 for about 20 minutes.
The tuna was a bit overcooked and fishy tasking. The fishy-ness could come from the quick defrost. I have to remember to let tuna slowly defrost in the future.