Having worked in Fort Kochi one of the things we had in plenty was Tuna Fish, yet in our kitchens, we were using canned tuna. This got us thinking.
We had the raw material only thing we needed to do was get the taste right. This recipe of tuna in oil was a lot of trial & error on our parts, finally, we got it right and gave us a lot of satisfaction when we saw the product being appreciated by all.
When you make this recipe be aware that the fish has to be drained well, also be wary of a metallic taste coming to the fish which will mean that either the oil or fish has turned rancid (I am mentioning this cause it might not be visible but the taste will be prominent)