Ingredients
- 6 cans tuna
- 1 1/2 cubed papaya
- 1 nonfat yogert
- 120 gr fat-free egg substitute
- 110 gr fine dry bread crumbs
- 65 gr sweet peppers (chopped red)
- 45 ml lime juice
- 34 gr scallions (chopped)
- 16 ml honey
- 18 gr cilantro (chopped fresh)
- 16 gr ginger (grated fresh)
- 16 ml coarse mustard (grain)
- 16 ml canola oil
- 10 ml canola oil
- 1 gr cumin (ground)
- 1 gr 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, 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.
