Whisk seasoning, balsamic and olive oil until well combined. Place pork into a resealable plastic bag and pour in marinade. Squeeze out air and seal bag; marinate 2 hours (overnight is even better).
Preheat oven to 350 degrees F (175 degrees C). Be watchful if using the convection setting, as it could prematurely brown the balsamic. We use the convection setting last 10-15 minutes.
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Rinse and pat dry the tuna steaks and place in a zip lock bag.
Mix the remaining ingredients and pour over the tuna steaks, flipping the bag a few times to coat the tuna. Marinate in the refrigerator for 30 minutes -1 hour.
Spray the grill grate with the cooking spray. Turn the grill on to high and let heat for a few minutes. Turn the heat down to medium.
Gently remove the tuna from the zip lock bag. Brush the marinade on the tuna and then discard.
Place the tuna on the grill and cook for about 2-3 minutes per side (depending on how thick the steaks are). Tuna gets dry very quickly, so it is better to undercook it just a bit, leaving the inside pink.
Placing the fish under aluminum foil for a few minutes after removing from the grill will continue to cook the tuna.