Remove the green top of the persimmons and cut in half lengthwise, then cut in 1/4 inch half circles starting at the top.

In a medium saute pan, melt the butter and cook the onions until tender; remove from pan.

Place the fruit flat side down in the pan--don't just toss them in.

Cook on one side until they start to color.

Add the onions, ginger, liquid, salt, and pepper.

Toss lightly, let simmer for 30 seconds, and it's ready.

Cook the tuna any style--open flame is best, pan seared second.