In a blender, add the kaffir lime leaf, chilli, galangal and drained tuna, curry powder, coconut milk, Thai sauce and egg. Blend until it becomes a paste.
Transfer to whisking bowl and mix with spring onion and coriander.
On a parchment paper, mould the mixture into the rounded fish cake. Keep in the fridge until it is set.
In a pan, add in some cooking oil and pan sear the fish cake. Serve with salads.
3 person | 
20 minutes
