• 1 onion
• 1 red pepper
• 1 green pepper
• 45 ml/3 tbsp oil
• 1.5 ml/ (1/4) tsp cumin seeds
• 2.5 ml/ (1/2) tsp ground cumin
• 2.5 ml/ (1/2) tsp ground coriander
• 2.5 ml/ (1/2) tsp chilli powder
• 1.5 ml/ (1/4) tsp salt
• 2 garlic cloves, crushed
• 400 g/14 oz can tuna, drained
• 1 green chilli, finely chopped
• 2.5 cm/1 in piece root ginger, grated
• 1.5 ml/ (1/4) tsp garam masala
• 5 ml/ 1 tsp lemon juice
• 30 ml/ 2 tbsp chopped fresh coriander
• fresh coriander sprig, to garnish
• pita bread and cucumber raita to serve

Thinly slice the onion and the red and green peppers.

Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes until they begin to splutter.

Add the cumin, corander, chilli powder ans salt; cook for 2-3 minutes. Add the garlic, onion and peppers.

Fry the vegetables, stirring from time to time, for 5-7 minutes until the onions have browned.

Stir in the tuna, chilli and ginger and cook for 5 minutes.

Add the garam masala, lemon juice and fresh coriander and continue to cook for a further 3-4 minutes Serve in warmed, split pitta bread with the cucumber raita garnished with a coriander sprig.