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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 ts Ground ginger      1 lb Tuna fillets or steaks; - 3/4-1" thick Olive or salad oil
1 Papaya      2 ts 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. Recipe from Sunset All-Time Favorite Recipes book.

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