Grilled Tuna With Fire Spices

• 1 1/2 pounds tuna loins (about 2 inches across, roughly the size and shape of pork loins)
• 1 to 2 tablespoons extra virgin olive oil
• 1/4 cup each finely chopped fresh rosemary, basil and thyme
• Coarse sea salt
• black pepper
• 1/2 cup soy sauce
• 1/4 cup maple syrup
• 1/4 cup pear nectar
• 4 cloves garlic, peeled and lightly crushed with side of knife
• 1 two-inch piece fresh ginger, peeled, cut crosswise into 1/4-inch slices and lightly crushed with side of knife
• 2 tablespoons coriander seeds
• 2 tablespoons juniper berries
• 2 tablespoons dried rosemary
• 2 tablespoons crumbled dried bay leaves
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
• 8 medium radishes, slivered, for garnish

1. For the tuna: Lightly brush the fish all over with olive oil, then sprinkle with the fresh herbs.
2. Refrigerate in plastic wrap for 2 to 4 hours.
3. For the sauce and fire spices: In a heavy saucepan, combine the sauce ingredients.
4. Gently simmer until reduced by a third, about 15 minutes.
5. Strain and cool.
6. In a bowl, combine the coriander, juniper, rosemary, bay leaves, oregano and thyme.
7. Prepare a grill for direct grilling over high heat.
8. Brush and oil the grate.
9. Season the fish with salt and pepper.
10. Just before grilling, toss the fire spices on the coals (or on the bars, ceramic bricks or lava stones of a gas grill).
11. Sear the tuna all over, 1 to 2 minutes a side.
12. Transfer to a cutting board and thinly slice crosswise.
13. Spoon the sauce onto plates, arrange the tuna slices on top and sprinkle with the radishes.

tuna, extra virgin olive oil, fresh rosemary, salt, black pepper, soy sauce, maple syrup, pear nectar, garlic, ginger, coriander seeds, juniper berries, rosemary, bay leaves, oregano, thyme, radishes

Taken from cooking.nytimes.com/recipes/1014176 (may not work)