Fish & Shellfish

1/4 cup firmly packed fresh basil leaves

2/3 cup mild olive oil

2 tablespoons balsamic vinegar

1 tablespoon soysauce, preferably Kikkoman

1/2 teaspoon freshly ground black pepper

1/4 teaspoon sugar

1/4 teaspoon salt

4 Albacore Tuna Steak (6 ounces each)

Strawberry Salsa

4 springs of fresh

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 to 4 hours in the refrigerator, turning the steaks occasionally. Prepare coals for grilling or preheat the broiler. Drain the tuna steaks and grill them over medium-hot coals or broil 4 to 5 inches from the heat until charred on the outside but still pink in the center, about 3 minutes, turing 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 spring of basil, and serve immediately.