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1
** Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible. Toast it until it's slightly browned. Remove from heat and reserve.
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2
Marinate the steaks in lime juice, water, and salt for 1 hour.
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3
Sauce:In a grinder or mortar, put the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick, fresh garlic clove, and sugar. Grind thoroughly then add toasted garlic.
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4
Put the ground mixture in a saute pan and add 3/4 of a cup of water, 1/2 cup of red wine vinegar, and simmer for 15 minutes.
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5
Assembly:Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry.
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6
Heat another saute pan, then add olive oil. Put the Tuna into the pan and saute until it has a light, golden crust.
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7
Reserve the Tuna on a serving dish.
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8
Pour the oil from the pan and deglaze the pan with 1/4 cup red wine vinegar. Add herb and vinegar sauce to deglazed pan and bring to a boil.
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9
Add a touch of water if sauce becomes too thick.
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10
Spoon sauce over fish and garnish with sweet onions and red chilies.
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11
Serve at room temperature.
