Tahitian Tuna Cakes With Ginger Dressing And

---------- Recipe via Meal-Master (tm) v8.02

Title: TAHITIAN TUNA CAKES WITH GINGER DRESSING AND
Categories: Fish, Main dish
Yield: 4 servings

-----------------------GINGER SAUCE-----------------------
1 c NONFAT YOGERT
2 tb LIME JUICE
1 tb GRATED FRESH GINGER
1 tb COARSE GRAIN MUSTARD
2 ts CANOLA OIL
1/2 ts GROUND CUMIN

-----------------------PAPAYA SALSA-----------------------
1 1/2 c CUBED PAPAYA
1/2 c CHOPPED SWEET RED PEPPERS
2 tb CHOPPED FRESH CILANTRO
1 tb LIME JUICE
1 tb HONEY
1/4 ts GROUND RED PEPPER

------------------------TUNA CAKES------------------------
2 ea 6 OZ. CANS TUNA, DRAINED AND
FLAKED
1/2 c FAT-FREE EGG SUBSTITUTE
1/4 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, 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.

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