Tahitian Tuna Cakes With Ginger Dressing And Recipe

Title: TAHITIAN TUNA CAKES WITH GINGER DRESSING AND 
  Categories: Fish, Main dish
       Yield: 4 servings
  
 -----------------------GINGER SAUCE-----------------------
       1 c  NONFAT YOGERT
       2 tb LIME JUICE
       1 tb GRATED FRESH GINGER
       1 tb COARSE GRAIN MUSTARD
       2 ts CANOLA OIL
     1/2 ts GROUND CUMIN
 
 -----------------------PAPAYA SALSA-----------------------
   1 1/2 c  CUBED PAPAYA
     1/2 c  CHOPPED SWEET RED PEPPERS
       2 tb CHOPPED FRESH CILANTRO
       1 tb LIME JUICE
       1 tb HONEY
     1/4 ts GROUND RED PEPPER
 
 ------------------------TUNA CAKES------------------------
       2 ea 6 OZ. CANS TUNA, DRAINED AND
            FLAKED
     1/2 c  FAT-FREE EGG SUBSTITUTE
     1/4 c  CHOPPED SCALLIONS
       1 c  FINE DRY BREAD CRUMBS
       1 tb CANOLA OIL
            FRESH CILANTRO SPRIG TO USE
            AS GARNISH
  
   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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