Heat oil in a large saucepan over medium-high heat, add onion, pumpkin and potato and cook stirring for 5 minutes until vegetables begin to brown.
Add KEEN’S Curry Powder and chicken, cook stirring for 2 minutes.
For tuna sandwiches, scatter 1 teaspoon salt over cucumber slices in a sieve over a bowl. Stand for 20 minutes, then pat dry with paper towel.
Stir KEEN’S Chilli Blend, lemon zest and juice into remaining mayonnaise. Combine tuna with enough lemon & chilli mayonnaise to moisten. Spread half the tuna mixture over 6 slices of bread, top with a single layer of cucumber slices, then remaining tuna and another 6 slices of bread. Trim crusts and cut sandwiches into rounds using a scone cutter.
Interchange the proteins and flavoured mayonnaises to make things interesting.