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1
In a mortar and pestle or a food processor, combine the garlic, salt, ginger and cardamom and pound to a smooth paste.
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2
Add the vermouth and the lime juice and whisk to mix.
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3
Allow to sit for 5 minutes, then add the sesame oil and 1 tablespoon of the olive oil.
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4
Rub this mixture into both sides of the tuna steaks and allow to sit at room temperature for about 15 minutes.
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5
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
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6
Add the bacon and saute, stirring, until crisp.
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7
Add the onions and continue to saute, stirring frequently, until the onions are golden.
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8
Add the sliced garlic and cook for 1 minute more, until the aroma of the garlic is released.
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9
Add the chiles, vinegar, tomatoes, thyme, oregano, and salt and cook only until the tomatoes are heated through.
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10
Preheat a grill or broiler to high heat.
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11
Grill the steaks about 4 inches away from the heat for 10 to 15 minutes, or until golden and cooked to the desired doneness.
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12
Let rest for 5 minutes.
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13
Cover the bottom of a heated serving platter with the braised onion mixture.
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14
Arrange the tuna steaks on top and surround them with the tomato wedges.
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15
Scatter the parsley over the top and serve immediately.
