Tahitian Tuna Cakes with Ginger Dressing & Papaya Salsa

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.