Name: Tahitian Tuna Cakes with Ginger Dressing And
Ingredients: 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; 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; 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 tb CANOLA OIL; FRESH CILANTRO SPRIG TO USE; AS GARNISH

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Eggs		Fish, Main dish	4	Servings

INGREDIENTS

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
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
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	tb	CANOLA OIL
		FRESH CILANTRO SPRIG TO USE
		AS GARNISH

INSTRUCTIONS

GINGER SAUCE
PAPAYA SALSA
TUNA CAKES
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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