Tahitian Tuna Cakes With Ginger Dressing And

Recipe Ingredients

		Ginger Sauce
1 cup	237ml	Nonfat yogurt
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Grated fresh ginger
1 tablespoon	15ml	Coarse grain mustard
2 teaspoons	10ml	Canola oil
1/2 teaspoon	2.5ml	Ground cumin
		Papaya Salsa
1 1/2 cups	355ml	Cubed papaya
1/2 cup	73g / 2.6oz	Chopped sweet red peppers
2 tablespoons	30ml	Chopped fresh cilantro
1 tablespoon	15ml	Lime juice
1 tablespoon	15ml	Honey
1/4 teaspoon	1.3ml	Ground red pepper
		Tuna Cakes
2		Tuna - drained and
		Flaked
1/2 cup	99g / 3.5oz	Fat-free egg substitute
1/4 cup	36g / 1.3oz	Chopped scallions
1 cup	146g / 5.1oz	Fine dry bread crumbs
1 tablespoon	15ml	Canola oil
		Fresh cilantro sprig to use
		As garnish

Recipe Instructions

Sauce preparation: in a small bowl, whisk together the yogurt, lime juice, ginger, mustard, oil, and cumin. Set aside

Salsa preparation: in a small bowl, mix the papaya, sweet red pepper, chopped cilantro, lime juice, honey, and ground red pepper. Set aside.

Tuna cake preparation: in a large bowl, combine egg substitute, tuna, scallions, 2/3 of bread crumbs, and 1/4 cup of the ginger sauce. Mix well.

Shape into four 1/2 inch thick patties. Coat with remaining 1/3 cup bread crumbs. Heat large non-stick fry pan over medium heat, warm the oil.

Add tuna patties and saute for 3 minutes per side, or until golden brown.

Transfer to individual plates. Drizzle with remaining ginger sauce.

Serve with the salsa and garnish with the cilantro.

Source:
Country Living

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