Tahitian tuna cakes with ginger dressing and papayasalsa

4 servings

Ingredients

Quantity Ingredient
*GINGER SAUCE*
1 cup NONFAT YOGERT
2 tablespoons LIME JUICE
1 tablespoon GRATED FRESH GINGER
1 tablespoon COARSE GRAIN MUSTARD
2 teaspoons CANOLA OIL
½ teaspoon GROUND CUMIN
*PAPAYA SALSA
1½ cup CUBED PAPAYA
½ cup CHOPPED SWEET RED PEPPERS
2 tablespoons CHOPPED FRESH CILANTRO
1 tablespoon LIME JUICE
1 tablespoon HONEY
¼ teaspoon GROUND RED PEPPER
*TUNA CAKES*
2 eaches 6 OZ. CANS TUNA, DRAINED AND
FLAKED
½ cup FAT-FREE EGG SUBSTITUTE
¼ cup CHOPPED SCALLIONS
1 cup FINE DRY BREAD CRUMBS
1 tablespoon CANOLA OIL
FRESH CILANTRO SPRIG TO USE
AS GARNISH

Directions

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, ⅔ OF BREAD CRUMBS, AND ¼ CUP OF THE GINGER SAUCE. MIX WELL. SHAPE INTO FOUR ½ INCH THICK PATTIES. COAT WITH REMAINING ⅓ 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.

FROM PREVENTION MAGAZINE, MARCH 1994

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