1. In a food processor, combine shallots, scallion, garlic, jalapeno, ginger, thyme, marjoram, cloves, salt, and pepper. Pulse to mince. Add vinegar and pulse until all ingredients are finely minced and vinegar is well distributed. The Bajan seasoning mix should have a paste-like consistency.
2. Pat the tuna steaks dry. Use half the seasoning mix to coat both sides of the steaks, layering the pieces in a bowl. Cover bowl with plastic wrap and refrigerate for 20 to 30 minutes to marinate. Place remaining seasoning in a small bowl, cover, and set aside. Preheat the grill
3. When grill is hot, remove tuna from fridge. Redistribute the seasoning so both sides of each steak are covered. Spray both sides of each steak with olive oil cooking spray. Oil the grill. Place steaks on the grill and cook until slightly marked, 3 to 5 minutes. Gently turn over and grill second side until marked, 2 to 3 minutes. For medium rare, tuna should still be pink in the center.
4. Remove steaks from grill, let rest 3 minutes, then slice into 1/2-inch-thick slices. Serve with reserved Bajan seasoning on the side and a green salad if desired.
Source: Hannaford fresh Magazine, July -,- August 2012