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  • Tahitian Tuna Cakes With Ginger Dressing And

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    Tahitian Tuna Cakes With Ginger Dressing And
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. NONFAT YOGERT
    • 2 Tbsp. LIME JUICE
    • 1 Tbsp. GRATED FRESH GINGER
    • 1 Tbsp. COARSE GRAIN MUSTARD
    • 2 tsp CANOLA OIL
    • 1/2 tsp Grnd CUMIN
    • 1 1/2 c. CUBED PAPAYA
    • 1/2 c. Minced SWEET RED PEPPERS
    • 2 Tbsp. Minced FRESH CILANTRO
    • 1 Tbsp. LIME JUICE
    • 1 Tbsp. HONEY
    • 1/4 tsp Grnd RED PEPPER
    • 2 x 6 Ounce. CANS TUNA, Liquid removed AND
    •     FLAKED
    • 1/2 c. FAT-FREE EGG SUBSTITUTE
    • 1/4 c. Minced SCALLIONS
    • 1 c. FINE DRY BREAD CRUMBS
    • 1 Tbsp. CANOLA OIL
    •     FRESH CILANTRO SPRIG TO USE
    •     AS GARNISH

    Directions

    1. 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, Minced CILANTRO, LIME JUICE, HONEY, AND Grnd RED PEPPER. SET ASIDE. TUNA CAKE PREPARATION: IN A LARGE BOWL, COMBINE EGG SUBSTITUTE, TUNA, SCALLIONS, 2/3 OF BREAD CRUMBS, AND 1/4 C. OF THE GINGER SAUCE. MIX WELL. SHAPE INTO FOUR 1/2 INCH THICK PATTIES.
    2. COAT WITH REMAINING 1/3 C. BREAD CRUMBS. HEAT LARGE NON-STICK FRY PAN OVER MEDIUM HEAT, Hot THE OIL. Add in TUNA PATTIES AND Saute/fry FOR 3 Min PER SIDE, Or possibly Till Golden. TRANSFER TO INDIVIDUAL PLATES. DRIZZLE WITH REMAINING GINGER SAUCE. SERVE WITH THE SALSA AND GARNISH WITH THE CILANTRO.

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