Recipe for Tahitian Tuna Cakes with Ginger Dressing and 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
GINGER SAUCE ----------------
1 cup NONFAT YOGERT
2 tbl LIME JUICE
1 tbl GRATED FRESH GINGER
1 tbl COARSE GRAIN MUSTARD
2 tsp CANOLA OIL
1/2 tsp GROUND CUMIN
----------------- PAPAYA SALSA ----------------
1/2 cup CUBED PAPAYA
1/2 cup CHOPPED SWEET RED PEPPERS
2 tbl CHOPPED FRESH CILANTRO
1 tbl LIME JUICE
1 tbl HONEY
1/4 tsp GROUND RED PEPPER
----------------- TUNA CAKES ----------------
2 x 6 OZ. CANS TUNA, DRAINED AND
FLAKED
1/2 cup FAT-FREE EGG SUBSTITUTE
1/4 cup CHOPPED SCALLIONS
1 cup FINE DRY BREAD CRUMBS
1 tbl CANOLA OIL
FRESH CILANTRO SPRIG TO USE
Instructions:
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.

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