| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs | Fish, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | c | NONFAT YOGERT |
| 2 | T | LIME JUICE |
| 1 | T | GRATED FRESH GINGER |
| 1 | T | COARSE GRAIN MUSTARD |
| 2 | t | CANOLA OIL |
| 1/2 | t | GROUND CUMIN |
| 1 1/2 | c | CUBED PAPAYA |
| 1/2 | c | CHOPPED SWEET RED PEPPERS |
| 2 | T | CHOPPED FRESH CILANTRO |
| 1 | T | LIME JUICE |
| 1 | T | HONEY |
| 1/4 | t | GROUND RED PEPPER |
| 2 | 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 | T | CANOLA OIL |
| FRESH CILANTRO SPRIG TO USE | ||
| AS GARNISH |
INSTRUCTIONS
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.
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”
Nutrition (calculated from recipe ingredients)
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Calories: 340
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 130.8mg
Sodium: 461.2mg
Potassium: 317.1mg
Carbohydrates: 40.5g
Fiber: 2.4g
Sugar: 20g
Protein: 18.3g