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 very 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?
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!