Grilled Tuna With Teriyaki Fruit Sauce

: Teriyaki Fruit Sauce: In a 2-quart 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. Fish: 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. Grill over medium coals, 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 julienne bell peppers. Recipe by: Jo Merrill, Sunset All-Time Favorite