Thinly slice the cucumber and radishes, and put to one side. Dice, and then finely chop the tuna fish. Chopping produces a better texture than processing. Mix the fish with the shallots. Fry the curry in the oil for 5 to 10 minutes, and then allow to cool before mixing with the fish. Add lime juice to taste and a little salt.
Quickly shape the fish into equal flat cakes, and put on plates. Arrange the cucumber and radishes as you please, and if you wish, garland the tuna with some fresh coriander. Serve with toast or fresh chapattis cut into wedges.
This is an excellent topping for canapés.
© 2000 Frances Bissell. All rights reserved.