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Mix the tahini lemon and water till you get a thin sauce and mash the garlic with the chili and salt till you get a paste.
Pour the tahini in a pan and get it to a boil while stirring so it doesn't split. Add the dagga to the tahini sauce and the sliced potatoes and let them cook on medium heat for about five minutes or till the sauce has thickened.
Add 2 to 3 cans of tuna or as much as you like and gently spread the tuna to keep it chunky.
Place couple of chilies in the pan then broil it in the oven for about five minutes or till it gets a bit of color.
Finish it with a drizzle of olive oil some parsley have it with a loaf of bread and enjoy.