Method:

1. On 2 cooking burners, use 1 to heat a frying pan on medium heat, and the other to bring a pot of water to boil (for pasta).
2. In a mortar and pestle, pound all ingredients for spice mix to form a paste.
3. Into a hot pan, add anchovy filet and break it up before adding oil and then spice mix. Stir-fry until fragrant, about 3-5 minutes. Add tuna and half the kaffir lime leaves.
4. While the spice paste is frying, boil pasta until al-dente and then drain.
5. Add the pasta into the pan with the tuna and paste, and pour in coconut milk. Stir to coat pasta with the laksa sauce.
6. Season with salt and then pour onto a serving plate. Garnish with remaining kaffir lime leaves and serve with a wedge of lime.