1. Chop the sweet potato and pumpkin into small cubes.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and garlic to the skillet and cook until softened about 5 minutes.
4. In a separate skillet, cook the smoked salmon and tuna until opaque about 5 minutes per side.
5. Add the sweet potato and pumpkin to the skillet with the onion and garlic and cook until golden brown about 10 minutes.
6. Add the ground cumin, ground paprika, saffron powder, vegetable stock, and coconut milk, bring to a boil.
7. Season with lime juice, chopped fresh cilantro, and chopped fresh mint. Garnish with additional fresh cilantro and mint, if desired.
8. Serve warm.
