3 tablespoons olive oil 4 tuna steaks, 6 ounces each 1/4 cup flour 1/2 medium onion, diced small 2 teaspoons minced garlic 1 teaspoon minced ginger 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon turmeric 1 teaspoon salt 1 teaspoon ground black pepper 2 large tomatoes, diced 1/2 cup chicken stock or water 2 tablespoons lemon juice 2 tablespoons minced cilantro     Heat the oil in a large skillet over high heat. Dust the tuna with the flour, patting off any excess. Sauté the tuna in the hot oil, briefly, on both sides remove the tuna to a plate and set aside. Add the onion, garlic and ginger to the same hot pan and sauté for a minute or two. Stir in the chili powder, cumin, turmeric, salt and pepper sauté for another minute. Add the tomatoes, chicken stock and lemon juice, scrape the bottom of the pan for any particles that may have adhered there. Add the tuna back into the pan with the tomato sauce. Bring the mixture to a boil, then lower it to a simmer. Cover the pan and cook the fish for 5 minutes, or until a desired state of doneness is achieved.