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. Posted to MC-Recipe Digest V1 #156 Date: Tue, 16 Jul 1996 09:23:50 -0500 From: Sharon ~~ltjouet~~at;telalink.net> Recipe By : Fruit Cookbook by Nicole Routhiers