Tahitian Tuna Cakes With Ginger Dressing And
| 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:
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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