Marinate tuna steaks with olive oil, soy sauce, black pepper, garlic powder, lemon juice, and salt for 20 minutes.
Mix ground chicken with onion, breadcrumbs, ginger, garlic, garam masala, egg, and salt.
Butterfly the fish and season with turmeric, cumin, salt, and lemon juice.
Boil water with sugar, then stir in semolina and ghee to make a dough.
Heat oil, sauté onions until golden, then add ginger-garlic paste.
Bring chicken broth to a boil, add ginger, garlic, and chili flakes.
Season steaks with salt and pepper, then sear in olive oil for 4-5 minutes per side. Set aside.
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