Tahitian Tuna Cakes with Ginger Dressing & Papaya Salsa
Yield
4 servingsPrep
30 minCook
6 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Ginger sauce | |||
| 1 | cup |
yogurt, non-fat
|
|
| 2 | tablespoons |
lime juice
|
|
| 1 | tablespoon |
ginger
fresh |
|
| 1 | tablespoon |
prepared mustard
coarse grain |
|
| 2 | teaspoons |
canola oil
|
|
| ½ | teaspoon |
cumin
ground |
|
| Papaya salsa | |||
| 1 ½ | cups |
papayas
cubed |
*
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| 2 | tablespoons |
cilantro
fresh, chopped |
|
| 1 | tablespoon |
lime juice
|
|
| 1 | tablespoon |
honey
|
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| Tuna cakes | |||
| 12 | ounces |
tuna, canned
2 cans, drained, flaked |
|
| ½ | cup |
liquid egg substitute
fat-free |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 1 | cup |
bread crumbs
fine, dry |
|
| 1 | tablespoon |
canola oil
|
|
|
cilantro
to garnish |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Ginger sauce | |||
| 237 | ml |
yogurt, non-fat
|
|
| 3E+1 | ml |
lime juice
|
|
| 15 | ml |
ginger
fresh |
|
| 15 | ml |
prepared mustard
coarse grain |
|
| 1E+1 | ml |
canola oil
|
|
| 2.5 | ml |
cumin
ground |
|
| Papaya salsa | |||
| 355 | ml |
papayas
cubed |
*
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 15 | ml |
lime juice
|
|
| 15 | ml |
honey
|
|
| 1.3 | ml |
red pepper flakes
ground |
|
| Tuna cakes | |||
| 2 | each |
tuna, canned
2 cans, drained, flaked |
|
| 118 | ml |
liquid egg substitute
fat-free |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 237 | ml |
bread crumbs
fine, dry |
|
| 15 | ml |
canola oil
|
|
| 1 | x |
cilantro
to 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 sauté 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.
