Polynesian Tuna Cakes

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 cup yogurt (non-fat works)
• 2 tablespoons lime juice
• 1 tablespoon grated fresh ginger (1tsp dried)
• 1 tablespoon coarse grain mustard
• 2 teaspoons canola oil
• 1/2 teaspoon ground cumin
• 1 1/2 cups cubed papayas
• 1/2 cup chopped sweet red pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1/4 teaspoon ground red pepper
• 2 (6 ounce) cans tuna in water, drained (and then flaked)
• 1/2 cup egg substitute
• 1/4 cup chopped scallion
• 1 cup fine dry breadcrumb
• 1 tablespoon canola oil
• fresh cilantro (to garnish)

Recipe

• 1 ginger sauce preparation.
• 2 in a small bowl, whisk together the yogart, lime juice, ginger, mustard, oil, and cumin. set aside.
• 3 papaya salsa preparation.
• 4 in a small bowl, mix the papaya, sweet red pepper, chopped cilantro, lime juice, honey, and ground red pepper. set aside.
• 5 tuna cakes preparation.
• 6 in a large bowl, combine egg substitute, tuna, scallions, 2/3 of bread crumbs, and 1/4 cup of the ginger sauce and mix well.
• 7 shape into four 1/2 inch thick patties.
• 8 coat with remaining 1/3 cup bread crumbs.
• 9 heat oil in large non-stick fry pan over medium heat.
• 10 add tuna patties and saute for 3 minutes per side, or until golden brown.
• 11 transfer to individual plates.
• 12 drizzle with remaining ginger sauce.
• 13 serve with the salsa and garnish with the cilantro.