I have been using something called "Tandoori Blend" from spice hunter for years, but they don't seem to make it anymore. :( I don't think it's a regular tandoori, since it's colored more like a [yellow] curry. Was wondering if anyone else had used it and knows of a decent replacement, or a good recipe to recreate it from bulk spices.  
Relevant US and Canadian food authorities all recommend that undercooked (i.e. seared but red in the middle) tuna should only be eaten if it was properly deep-frozen to kill any parasites first.  And even that isn't completely risk-free. Studies of the current tuna supply shows it to be widely infected with parasites, to the point that the majority of tuna you're likely to buy had at least one parasite that could affect your health.  Most of the time, though, health effects are mild (although uncomfortable at the time). However, most tuna is flash-frozen at sea when caught, whether sold as "fresh" or not.  As such, your odds of getting tuna with viable parasites is still low, whether or not it's labelled "sushi-grade".  In my non-expert opinion, you're more at risk from bacterial contamination introduced at the grocery store than you are from fish parasites. 