Heat 1-2 tbsp oil in a pan and add the chopped onions.

Sauté for a minute and then add the grated ginger and garlic. Continue to sauté till the onions turn translucent.

Then add the spice powders and sauté on low heat for another 30 seconds. Take off heat and allow to cool.

In a food processor, add the tuna pieces, onion mixture, half of the coriander leaves and salt to season. Blitz to get a coarse mixture (ensure not to over blitz which will turn the mix pasty).

Wet your palms lightly and shape the tuna mix into small kebabs.

In a pan, heat enough oil and shallow fry the kebabs on both sides, in batches.

Serve warm garnished with coriander leaves and lemon wedges