Fillet the bullet tuna and cut into small pieces.

Cut the courgettes into thin slices.

Coat the fish and the courgettes in flour.

Fry the fish in olive oil, around 5 minutes. each side until you seal the fish and it develops a crust.

Remove from the pan and add some more oil, fry the courgettes around 8 mins in total until slightly soft.

Remove and use the same pan to build your sauce. Add in olive oil, followed by onion, garlic, tomato pulp, tomato paste, sugar, fresh mint, olives and capers.

Let it simmer for around 15 mins then add the courgettes and the fish back into the pan.

Simmer on low heat for around 20 minutes basting the fish around 2/3 times so it absorbs the sauce.

Serve with rice, roast potatoes or just dip Maltese bread straight into the sauce!