Tuna Escabeche

• 2 tuna steaks lrgs, about 8 oz each
• 1 cup juice lime, fresh
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon oregano toasted *
• 2 bay leaves
• 2 allspice whole
• 1 teaspoon peppercorns black
• 1 teaspoon cumin seeds
• 1 clove
• 1 cinnamon stick
• 1 garlic clove peeled
• 1 teaspoon sugar
• 1 garlic clove minced, toasted **
• 1 cup vinegar red wine
• 1 cup oil olive
• onion medium, sweet, sliced into thin rings
• 2 chilies red, sliced into thin rings

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.
2. Marinate the steaks in lime juice, water, and salt for 1 hour.
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.
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.
5. Assembly:Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry.
6. Heat another saute pan, then add olive oil. Put the Tuna into the pan and saute until it has a light, golden crust.
7. Reserve the Tuna on a serving dish.
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.
9. Add a touch of water if sauce becomes too thick.
10. Spoon sauce over fish and garnish with sweet onions and red chilies.
11. Serve at room temperature.

lime, water, salt, oregano, bay leaves, peppercorns black, cumin seeds, clove, cinnamon, garlic, sugar, garlic, vinegar red wine, oil olive, onion, chilies red

Taken from www.yummly.com/recipe/Tuna-Escabeche-1673858 (may not work)