Staying in tonight? Here are some suggestions to help you make the most of your evening at home.
Our staff has come up with all sorts of options, including the best of what's on television, a DVD to watch, a book you might want to read, even a recipe to try - complete with shopping and pantry item lists - from our Chronicle Food and Wine staff.
So kick back, hit the kitchen or the couch, and enjoy.
A Northern California version of the traditional Vietnamese sandwich.
"Glee" has been MIA for a couple of weeks, but it's back tonight with a new episode called "Pot of Gold." It's about a foreign exchange student whom Brittany thinks is a leprechaun. The show airs at 8 p.m. on Fox. By the way, did you catch Jane Lynch's guest spot on "Two and a Half Men" on Oct. 24? It was the only good thing in that show. Sorry, but I'm really over the Ashton thing. Lynch reprised her previous guest spot as a shrink.
USA's "Covert Affairs" returns at 10 p.m., right up against "Unforgettable" on CBS and "Body of Proof" on ABC. Unless you have a DVR, there is no justice in the world. All three are great fun. Piper Perabo and the rest of the "Covert" cast are back and there's a significant staffing change at the Agency. Meanwhile, will Annie's sister forgive her for not telling her about her real job?
A few boxing classics on ESPN Classic. First, at 4 p.m., is the 1990 World Lightweight Title between Pernell Whitaker and Azumah Nelson. Then at 5 p.m. is the 1990 WBA Welterweight Title between Mark Breland and Aaron Davis. Then it's Evander Holyfield versus George Foreman at 6 p.m. in a 1991 World Heavyweight Title bout. Bet you could watch those matches during dinner made with a certain grill (wink, wink).
Beautiful Boy: Parents deal with grief at their son's death and horror at finding out that he is a mass murderer in this well-acted (Michael Sheen and Maria Bello) but ultimately compromised exploration of the aftermath of a campus shooting rampage. Rated R. 100 minutes.
Combine the fish sauce, lime juice, water and sugar in a small bowl and stir until the sugar dissolves.
Peel the daikon and shred in a food processor or on the large holes of a cheese grater. Repeat with the carrots. Place the daikon and the carrots in separate bowls and divide the fish sauce mixture between them. Toss well and set aside.
Season the tuna well on both sides with salt and pepper. Heat a large nonstick skillet with the vegetable oil. When very hot, add the tuna. Sear on one side for 2 minutes, then flip and repeat on the other side. Remove from the pan and let rest while you prepare the bread.
Slice the baguette into 4 pieces. Carefully butterfly each piece by cutting in half lengthwise into a long hot-dog-bun shape but not cutting all the way through. Scoop out about a 1/2-inch layer of bread from both flaps in the bread. Spread both cut sides of each baguette with mayonnaise.
Cut the tuna pieces to fit on the baguette, and place on top. Gently squeeze as much liquid as you can from the shredded vegetables and place them atop the fish. Arrange the cilantro and chile slices over vegetables. If you like, squeeze a little lemon or lime juice over the inside of the sandwich. Slice into 4 segments and serve right away.
Per serving: 460 calories, 34 g protein, 54 g carbohydrate, 12 g fat (3 g saturated), 47 mg cholesterol, 934 mg sodium, 8 g fiber.