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"
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 4|
|Calories from Fat: 217 (68%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 15.3mg||5 %|
|Sodium 107.6mg||4 %|
|Potassium 281.1mg||7 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 26.2g|
|Protein 1.1g||2 %|
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Calories per serving: 321
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