-----------------------PAPAYA SALSA---------------------- 1.5 c CUBED PAPAYA half c CHOPPED SWEET RED PEPPERS 2 tb CHOPPED FRESH CILANTRO 1 tb LIME JUICE 1 tb HONEY quarter ts GROUND RED PEPPER ------------------------TUNA CAKES-----------------------2 ea 6 OZ. CANS TUNA, DRAINED AND FLAKED half c FAT-FREE EGG SUBSTITUTE quarter c CHOPPED SCALLIONS 1 c FINE DRY BREAD CRUMBS 1 tb CANOLA OIL FRESH CILANTRO SPRIG TO USE AS GARNISH 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, two third OF BREAD CRUMBS, AND quarter CUP OF THE GINGER SAUCE. MIX WELL. SHAPE INTO FOUR 1 cm THICK PATTIES. COAT WITH REMAINING one third 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. -----