Grilled Tuna, Roasted Aparagus, Pea Pods and Rice

WOW!  This week I got a taste, a sampling if you will, of what single parenting was like.  I can tell you – it is not for the faint of heart.  AND I didn’t even get a real shot of it, as I had my adult sons to help.  As I said in an earlier blog, my bride left on Monday morning to go on a business trip.  She would not return until Thursday night – late. 

So it was me and the boys versus … a six year old girl. 

We didn’t stand a chance.

It was virtually impossible to write a blog, but I did cook all week.  Last night with Matthew up at Clemson to see graduation, I grilled tuna steaks for Patrick and me.

Patrick had never experienced grilled tuna, or roasted asparagus either…

First we had to marinate the steaks for about thirty minutes.  For this I used:

¼ soy sauce 

¼ cup sherry

¼ beer

I preheated the grill, and the oven, while I prepared the pea pods and asparagus.

The asparagus would take the longest to cook, so it went in first.  Prep for these is so difficult.  Snip the ends; add a little olive oil, salt, pepper and garlic powder.  Place in baking dish sprayed with non-stick spray.  Bake at 400 degrees for 20 minutes or so.

Once the spears were in the oven, I got the skillet out and added a teaspoon of olive oil and a little leftover veggie stock (tsp or so) that was in the fridge.  (Chicken broth works too)

Once the pea pods and mushrooms were sautéed over medium heat, I added the microwaved rice to the skillet.  I use a store brand version of Uncle Ben’s 90 second rice for these occasions!

Stir to mix the rice, pods and mushrooms with a little added soy sauce to flavor the mix.

With about five minutes left on the asparagus, I threw the tuna on the grill.  Flip at 3 minutes and cook another 2.  ( I should have gone 2 and 2.  It was a little over cooked, but still very tasty)

Serve and eat.  I enjoy my tuna with just a little hot horseradish with it!  YUM!!

Patrick really liked it.  He ate it for lunch today too!