Combine tuna, curry paste, onion, coriander, lime leaves, eggs and rice flour in a bowl and mix well to combine.
Heat some of the oil in a frying pan. Shape 1/4 cupfuls of mixture into cakes. Cook in batches for 3 minutes each side or until golden. Drain on paper towel and keep warm.
Meanwhile, cook carrots and broccolini stems in simmering water for 2 minutes. Add remaining broccolini and snow peas and cook a further 1 minute. Drain and return to pan. Combine remaining ingredients and pour over vegetables. Serve tuna cakes with vegetable salad.