Grilled Tuna With Teriyaki Fruit Sauce

Grilled Tuna With Teriyaki Fruit Sauce

Yield: 4 Servings

1/4 c  soy sauce

1/4 c  sugar

1/3 c  saki (or dry sherry)

3 sl fresh ginger root or

1/4 t  ginger,Ground

1 lb tuna fillets (or steaks)

-3/4-1 thick

1 olive (or salad oil)

1 papaya

2 t  crystallized ginger,finely

-,Chopped

1 green bell pepper,julienned

Recipe by: Jo Merrill, Sunset All-Time Favorite Recipes

In a 2-quart saucepan, combine soy sauce, sugar, sake and fresh

ginger slices. Bring to a boil, stirring until sugar is dissolved,

then boil until reduced to 1/3 cup. Discard ginger slices and keep

sauce warm. Rinse fish (which has been cut into 4 equal portions),

pat dry and brush lightly with oil. Place fish on grill about 6

inches above a solid bed of hot coals. Cook, turning once, just until

browned on outside but still pale pink in center; cut to test (3-4

minutes). To serve, place each piece of fish on a plate. Arrange 3

papaya slices each piece of fish; then top each serving equally with

soy-ginger sauce and candied ginger. Garnish with julienned bell

peppers