A good number of pies have come out of my oven during the past six months to be taken to parties and such. Even to a cigar lounge. Fortunately, there have been no claims of food poisoning – so far.
But I ended up buying a few more Pyrex pie plates (They work great provided you place them on a preheated cookie sheet – helps brown the bottom.). But what to do with them when pies are on hold? They just lay in my pots and pan drawers.
Well, my ve
ry good friend from the 1980’s, Tom G., had a “fishy” time last weekend. Tom is an avid fisherman and got shot at in Viet Nam. He was drafted and did his duty as an American (unlike Clinton). His dad saw combat as a gunner in a B-24 Liberator during WWII. His family has indeed served the US of A.
Anyway, Tom went out on a fishing boat and everyone on board hooked tuna like crazy… except for Tom. Just kidding! He snagged his limit of five so we were recipients of fresh tuna!
What does fresh tuna have to do with pie plates?
Lots.
As my kids “whine” about eating, i.e., “Pasta again, Papa?”, I decided to try something different – and easy… and hopefully, the kids would eat it. That’s where the pie plates come in.
I decided to try the “Garlic and Ginger BBQ Tuna”. Couldn’t go wrong, I thought, as I know the kids’ll eat (almost) anything if it has soy sauce and garlic in it.
The marinade was simple:
- 2 tbsp soy sauce (I have a ton of that)
- 2 tbsp Japanese rice vinegar (I have a ton of that, too)
- 1 tbsp sesame seed oil
- Freshly rated ginger (Use the side of a spoon to scrape off the outside.)
- Minced garlic
- Chopped green onion
- Pepper (I used the Japanese kind)
All went into a Pyrex pie plate (which I have a ton of) and the tuna was marinated for about 30 minutes in the fridge (turned after 15 minutes). Onto a dilapidated Weber BBQ grill over medium heat they went, four minutes each side (I had to slightly over-grill them as my son Jack wouldn’t eat it if he saw just a touch of red). Three minutes may be sufficient, too.
They turned out good!
So if you have an unused Pyrex pie plate and a great friend like Tom, try it!
Thanks, Tom!
Masako and Spam Musubi 
I love tuna!!! Add it to the menu please!!!! 🙂
Menu?
Oh Koji…..the menu of things you will cook for us when we come to visit and take you on a bike ride. 🙂
Bike ride??? Not! 🙂
Yes sirreeeee! 🙂
This looks excellent, Koji. I’m goint to try it. And thanks for the advice on how to remove the skin from ginger. 🙂
Somehow, I don’t think you’ll have time to cook in the near future, Jan!
Wow! How great to be able to get tuna that fresh! It doesn’t get any better than that. I love grilled fish. And I love all the ingredients you’ve listed so I know I’d love this dish. I too have stacks of those glass Pyrex pie plates. They also come in handy when I am reheating a plate of leftovers in the microwave. It fits perfectly upside-down to cover the plate of food, keeping everything inside moist (I find microwaves really suck the moisture out of reheated food). Thanks for the recipe, Koji. :))
Thanks, Jeannie. And your idea of using the plates as covers in the micro… What a great idea it is. Much better than the Costco plastic wrap I’ve been using for eons… Well, decades… I did use it to cover my corn I zapped tonight. Cool!
that is a fantastic idea…..never thought of that! Thanks!
Yes, thanks Jeannie! 🙂
This sounds tasty. I should give it a try! Thank you 🙂
Pretty tasty… Just don’t over grill it like I had to for the kids’ sake… 🙂
Fisherman came by last week in his boat when we were camped out on an island off of Vancouver Island last week, Koji. “Want a fish” he asked and tossed us a 10 pound Coho salmon. Our guides cooked it up. Delicious! –Curt
Lucky man!!! And I see you did meet Shamu up close and personal… Glad you escaped!
Look at you and your creative cookery! I used to have more Pyrex than I have today, but you’re so right about its versatility. Your marinade looks perfect!
Did you see madlyinlovewithlife’s suggestion above? It’s really a cool idea. Used it tonight instead of the dreaded plastic wrap from Costco!
that marinade sounds FABULOUS! Thanks, Koji-san!
And that little girl is so beautiful…your granddaughter?
Blahahaha! That’s my youngest daughter! LMAO!
I was afraid of that. I was told you were a little older than most people with a daughter that young. I’m SO SORRY 🙂
Sorry? I’m a guy! We have no feelings, remember? Lol!
Oh, yes…I forgot 🙂
But, accept my apology, anyway!!
Lol, Z. I did not give it a thought. Really! On Aug 21, 2014 3:24 PM, “Masako and Spam Musubi” wrote:
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If it got the kid’s seal of approval, we’re trying it! Looks yummy.
🙂 Just be sure not to overcook it. Red in the middle is perfect!
When I was dating my husband, we were at the folks’ and Mom had Mr. Z grill fish (mom was a whiz with ANY fish)…finally, I said “Mom, shouldn’t that fish be cooked by now?” My amazingly diplomatic mother said to me “OH, honey, it’s been done for five minutes but I didn’t want to hurt his feelings!” HA!!
Seems to me you did a top-notch job there, Pops. How does that marinade work on for meats? (That’s a stupid question, isn’t it, eh?) Little one doesn’t look at though she’ll be complaining about this dinner any time soon!!
Well, gpcox, I don’t think the rice vinegar would go well with USA beef! 🙂
Wow, that looks so delicious, I’m hungry again (and I only had supper an hour ago).
Watch out, tums!
Your recipe sounds excellent. I would like to try it. Too bad we don’t have access to fresh caught tuna. We have to settle for the previously frozen fish.
Wait a minute, ‘Cuz… You don’t want to eat the fish that comes out of the big lake right by you? lol
That looks yummy! 🙂
It was, Linda! 🙂 Just keep it red in the middle for adults.
She’s SO adorably CUTE!!!
…takes after me so thanks! lol