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1
In a medium bowl, pour 3/4 cup boiling water over the tamarind pods and set aside to soak.
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2
Combine the peppercorns, coriander seeds and cumin seeds in a spice grinder and grind until quite fine. Add the ground almonds and grind again briefly. Add the turmeric to the spice mixture and set aside.
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3
Using a potato masher or the back of a wooden spoon, crush the (now soft) tamarind pods to release the pulp, stirring to combine with the water, which will turn cloudy and sort of pinkish-brown. Strain the liquid through a fine mesh sieve into a small bowl and discard the pods. Set aside.
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4
Heat the oil in a large, wide saute pan over medium heat, add the onion, garlic, ginger and a large pinch of salt and cook gently for about 5 minutes, until starting to soften. Stir in the spices and cook for another couple of minutes, until quite fragrant.
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5
Add the coconut milk, chiles, 2/3 cup of the tamarind water, and the lime juice and simmer for about 3 minutes, stirring occasionally. Salt the tuna pieces lightly and add them to the pan, reducing the heat to low. Simmer until the tuna is just cooked through, 4 to 5 minutes, turning the pieces once halfway through so they cook evenly. Taste and add more salt if needed, and garnish with the cilantro. Serve with rice.
