Tuna Steaks Chorrilos-Style

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2 cloves garlic

1 tablespoon coarse sea salt

2 tablespoons grated ginger

1/2 teaspoon ground cardamom

1 tablespoon dry vermouth

I tablespoon lime juice

1 teaspoon sesame oil

3 tablespoons olive oil

6 (8-ounce) tuna steaks, skin removed and dark sections discarded

3 thin slices bacon, cut into fine strips

2 medium red onions, cut into 1/4-inch slices

6 cloves garlic, thinly sliced

3 jalapeno chiles, seeded and julienned

1/4 cup red wine vinegar

6 plum tomatoes, cut into wedges

1/2 small bunch fresh thyme, leaves only, coarsely chopped

1/2 small bunch fresh oregano, leaves only, coarsely chopped

1 teaspoon salt

1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped