Grilled Tuna with Grilled Papaya, Cucumber, and Mint

For the vinaigrette: In a large bowl, whisk together the vinegar , lime juice, fish sauce, soy sauce , peanut oil, and sesame oil. Add the papaya and onions and mix well. Add the cucumber, mint, basil, sugar, and white pepper and refrigerate covered in a non-reactive bowl for 2 hours to let the flavors marry. Will keep 24 hours covered, refrigerated. For the tuna: Preheat a grill to high heat. Drizzle the tuna with oil and season with salt and pepper. Place the tuna on the grill and sear on each side for 30 seconds to 1 minute. The inside should be raw. Remove the tuna from the grill . Slice the tuna into 1/4-inch thick slices. Serve the tuna with the vinaigrette. Preheat a grill. Peel and halve the papaya. Scoop out seeds, season with salt and chile oil. Grill for 2 minutes, or until grill marks appear and papaya softens. Dice when cool.