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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.













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