Grilled Tuna With Teriyaki Fruit Sauce

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• 1/4 cup soy sauce
• 1/4 cup sugar
• 1/3 cup saki or dry sherry
• 3 slice fresh ginger root or
• 1/4 tsp ground ginger
• 500g (1lb) tuna fillets or steaks; 3/4-1 thick
• 1 olive or salad oil
• 1 papaya
• 2 tsp crystallized ginger; finely chopped
• 1 green bell pepper; julienned

In a 2L 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.