Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         tuna fillets or steaks
                        - 3/4-1" thick
                        olive or salad oil
   1                    papaya
   2      teaspoons     crystallized ginger
                        -- finely chopped
   1                    green bell pepper -- julienne
                        ***Teriyaki Fruit Sauce***
     1/4  cup           soy sauce
     1/4  cup           sugar
     1/3  cup           saki or dry sherry
   3      slices        fresh ginger root or
     1/4  teaspoon      ground ginger

Preparation:

Teriyaki Fruit Sauce: 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. Fish: 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. Grill over medium coals, 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 julienne bell peppers. Recipe by: Jo Merrill, Sunset All-Time Favorite Recipes