1 onion chopped
30ml cooking oil
1 quarter finely cut/shredded cabbage
2 tins (170g each) tuna in water
Spices of your choice, I used paprika, breyani masala and chili powder (the stronger, the better :D)
Saute onion in cooking oil, add cabbage, and cover pot till soft.
Add your spices and let them sing to the cabbage and onion on medium heat.
Now for the tuna, do not drain, add as is, stir through, and simmer on low heat.
For a sweet chili taste, add a tablespoon or 2 of smooth apricot jam, depending on you of coz.
A nice salad, like coleslaw and sliced cucumber, will go lovely with that, it takes some of the bite out of the chili.