Prepare the vegetables by shredding the cabbage thinly and slicing the onions and chili.

Heat the oil in a large wok or skillet over medium-high heat.

Add the cumin seeds and let them sizzle for a few seconds, then add the sliced onions and curry leaves. Sauté for 2-3 minutes until the onions soften and turn translucent.

Stir in the minced garlic and sliced green chili, cooking for another minute until fragrant.

Add the drained tuna, turmeric powder, and black pepper to the pan. Stir well to coat the tuna in the spices and cook for 2 minutes to slightly brown the fish.

Add the shredded cabbage to the skillet. Toss everything together vigorously to combine.

Stir-fry for about 5-7 minutes until the cabbage is tender but still retains a slight crunch. Do not overcook.

Remove from heat and drizzle with fresh lime juice. Season with salt to taste and toss one final time before serving immediately.