| 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.
A Message from our Provider:
“Christ gives Life!”