Call it rooting for the underdog, but I find it incredibly satisfying when the accompaniment to your entree becomes the memorable portion of the meal.  Perhaps it's because so often something is just hacked together to round out a meal.  Perhaps it's the thrifty part of me enjoying the triumph of the more modestly priced humble ingredients.  Whatever the case, the sweet potatoes tonight pulled out an unexpected trump card on the not-too-shabby Ahi tuna steak.

I wish I could take credit for developing this recipe, but my only contribution was "hmmm.  In the mood for Asian flavors, all I have is this sweet potato.  That just might be crazy enough to work!  I wonder what google would say..."  Originally from "Food and Wine" magazine, this one will be a keeper around here.  Ginger, soy sauce, sweet potatoes.  It seems obvious now that that couldn't possibly taste bad. 

The Tuna steak was encrusted with a mortar and pestle produced paste of coriander seeds, basil, garlic, chili, and lemon juice.  Grilled for about a minute on each side, it was wonderful.  Just slightly overshadowed tonight.  Recipe here.

At least that's what Mr. Friendly must think as we taunt her with breakfasts like this.  Meanwhile, she's stuck with her Atkins Diet cat food (that's how the vet described it). 

This picture really needs some kind of caption.  I invite you to leave one in the comments section.