Cleanse the tuna for ten minutes by setting it in abundant salt water to remove any remaining blood. Wash well to remove salt residue and cut into 1cm-thick slices, or in small chunks.
Crush the peeled, chopped garlic, spicy pepper (to taste), paprika and a dash of comino in a mortar. Add oil and stir well to create a slightly liquid sauce. Add thyme, bay leaves, oregano and finally the wine and vinegar. In some places they use a full cup of vinegar alone.
The wine is just to lower the acetic acid, according to individual preferenes. Salt lightly to avoid over-salting (you can always compensate with more salt on the finished dish).
Marinate the tuna in the sauce for at least 24 hours in the refigerator. Remove tuna and fry the slices or chunks then set aside on a tray.
Pour the remaining adobe sauce into the same oil used for frying, let it reduce under heat, strain and pour on to tuna.