Tahitian Tuna Cakes with Ginger Dressing and Papayasalsa
2 tb LIME JUICE 1 tb GRATED FRESH GINGER 1 tb COARSE GRAIN MUSTARD 2 ts CANOLA OIL
Ingredients
- 2tbsp lime juice
- 1tbsp grated fresh ginger
- 1tbsp coarse grain mustard
- 2tsp canola oil
- 1/2tsp ground cumin
- 1/2cup chopped sweet red peppers
- 2tbsp chopped fresh cilantro
- 1tbsp honey
Directions
- 1
GINGER SAUCE-------------------------------- 1 c NONFAT YOGERT 2 tb LIME JUICE 1 tb GRATED FRESH GINGER 1 tb COARSE GRAIN MUSTARD 2 ts CANOL
- 2
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
- 3
SET ASIDE SALSA PREPARATION: IN A SMALL BOWL, MIX THE PAPAYA, SWEET RED PEPPER, CHOPPED CILANTRO, LIME JUICE, HONEY, AND GROUND RED PEPPER
- 4
SET ASIDE
- 5
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
- 6
SHAPE INTO FOUR 1/2 INCH THICK PATTIES
- 7
COAT WITH REMAINING 1/3 CUP BREAD CRUMBS
- 8
HEAT LARGE NON-STICK FRY PAN OVER MEDIUM HEAT, WARM THE OIL