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. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add to the skillet the banana, pineapple, mango, papaya, fresh cilantro leaves, lemon juice and 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. Recipe By : Fruit Cookbook by Nicole Routhiers Posted to MM-Recipes Digest by "John Weber" on May 06, 98