Ingredients
- 6 cans tuna
- 1 1/2 cubed papaya
- 1 nonfat yogert
- 1/2 c fat-free egg substitute
- 1 c fine dry bread crumbs
- 1/2 c sweet peppers (chopped red)
- 3 tb lime juice
- 1/4 c scallions (chopped)
- 1 tb honey
- 2 tb cilantro (chopped fresh)
- 1 tb ginger (grated fresh)
- 1 tb coarse mustard (grain)
- 1 tb canola oil
- 2 ts canola oil
- 1/2 ts cumin (ground)
- 1/4 ts pepper (ground red)
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, 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.
