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1
To make the oil: Put the chiles, allspice, clove, fennel, mace, anise, and cinnamon in a large dry skillet and set over medium heat.
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2
Cook, stirring occasionally, until fragrant and toasted, 2 minutes.
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3
Transfer the toasted ingredients to a blender or spice grinder with the salt and blend until finely ground.
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4
Transfer the mixture to a small saucepan and cover with the oil.
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5
Set over medium-low heat until very warm, then remove from the heat and cool completely.
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6
Strain the oil through a fine-mesh sieve into a container and set aside at room temperature to use immediately, or cover and refrigerate until ready to use.
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7
To make the marinade: Put the sugar, lime leaves, and lime juice in a small saucepan.
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8
Set over medium-high heat and bring to a boil, stirring occasionally.
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9
Remove from the heat and cool to room temperature, then strain the lime syrup through a fine-mesh sieve and set aside.
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10
Put the ginger in a blender and blend, adding the olive oil in a slow, steady stream through the feed tube, until the mixture becomes a smooth puree.
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11
Transfer to a medium mixing bowl and stir in the vinegar, soy sauce, and reserved lime syrup and set aside.
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12
Cut the tuna into strands lengthwise, 1/4 inch thick, so that the cut pieces resemble thick linguine.
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13
Place in a bowl.
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14
Season lightly with salt, then gently toss with the chile, shallots, and 1 tablespoon of the olive oil.
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15
In a small bowl season the avocado lightly with salt, then toss gently with the lime juice and the remaining 1 tablespoon olive oil.
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16
Season the radishes lightly with salt, then toss gently with half the reserved chili oil.
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17
Divide the avocado among four serving bowls and decoratively arrange half the radish slices, then half the tuna strands on top.
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18
Stack the remaining radishes and tuna on top, and spoon the ginger marinade around the dish and drizzle the remaining chili oil all around.
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19
Serve immediately.
