Tahitian Tuna Cakes With Ginger Dressing And Papayasalsa

Ingredients

1 nonfat yogert
45 ml lime juice
16 gr ginger
16 ml coarse mustard
10 ml canola oil
1 gr cumin
1 1/2 cubed papaya
65 gr sweet peppers
18 gr cilantro
16 ml honey
1 gr pepper
6 cans tuna
120 gr fat-free egg substitute
34 gr scallions
110 gr fine dry bread crumbs
16 ml canola oil

Instructions

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.