Spicy Tuna Fish Cakes

2 cans Tuna - 2-3 Water Chestnuts (Thinly sliced) - 1 Tsp ginger - 5 spring onions (cut on an angle) - a few coriander leaves - Cafio lime leaves - 1 Tbsp fish sauce - 2 Eggs - Sesame seed oil Sauce: Pinch on sugar - 2 Tbsp fish sauce - 1 Tbsp rice wine vinegar - 1 lime - coriander

Open tuna cans and drop into civ and flake. Add water chestnuts and grate ginger onto tuna. Slice spring onions and coriander.
Roll chilli in hands and shake. Cut top off and tap 1 chilli pepper on table to remove seeds. Slice down centre, 1/4, then 1/2 the 1/4 slices, chop through. Place into the mixture with spring onions and coriander.
Roll Cafio lime leaves tightly, run knife down centre and chop. Add and season. Whisk 2 eggs in bowl and add fish sauce. Add all ingredients together and roll in hand, pat down with fingers.
Add oil to hot pan and add tuna cakes in a clockwise motion. Turn when golden brown.
For the sauce, add a pinch on sugar, fish sauce, rice wine vinegar & juice of 1 lime to a small bowl with chopped coriander. Place bowl in middle of plate and place the tuna cakes around bowl.