Instructions: Place the basil leaves, olive oil, vinegar, soy sauce, pepper, sugar, salt and 2 tablespoons hot water in a blender and puree.

Arrange the tuna steaks in a baking dish large enough to hold them in a single layer. Pour the marinade over the fish. Cover and marinate for 3-4 hours in the refrigerator - turning the steaks occasionally.

Prepare coals for grilling for preheat the broiler.

Drain the tuna steaks and grill them over medium-hot coals or broil 4-5 inches from he heat until charred on the outside but still pink in the center
about 3 minutes - turning the steaks once. Do not overcook. Remove from the heat and place the steaks on warmed dinner plates.

Spoon the strawberry salsa over the tuna, garnish each with a sprig of basil and serve immediately.

VARIATION: GRILLED TUNA WITH SAUTEED TROPICAL FRUITS: Marinate and grill the
tuna steaks as directed above. Melt 2 tablespoons butter in a large skillet
over medium-high heat. Add to the skillet 1/2 cup each: Diced fresh banana,
pineapple, mango and papaya with 2 tablespoons chopped fresh cilantro leaves,
2 tablespoons fresh lemon juice and 1 tablespoon sugar. Saute just until the
mixture is heated through - about 30 seconds. Do not overcook. Season to taste with salt and freshly ground black pepper. Spoon the sauteed fruit mixture over the tuna and serve immediately.

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