Tahitian Tuna Cakes with Ginger Dressing and Papayasalsa

• Ginger Sauce
• 1 cup yogurt, non-fat
• 2 tablespoons lime juice
• 1 tablespoon ginger fresh, grated
• 1 tablespoon prepared mustard coarse grain
• 2 teaspoons canola oil
• 1/2 teaspoon cumin ground
• Papaya Salsa
• 1 1/2 cups papayas cubed
• 1/2 cup sweet red bell peppers chopped
• 2 tablespoons cilantro fresh, chopped
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes ground
• Tuna Cakes
• 2 CANS tuna drained and flaked
• 1/2 cup liquid egg substitute fat-free
• 1/4 cup scallions, spring or green onions chopped
• 1 cup bread crumbs fine
• 1 tablespoon canola oil
• 1 x cilantro fresh, to use as garnish

1. SAUCE PREPARATION: IN A SMALL BOWL, WHISK TOGETHER THE YOGURT, LIME JUICE, GINGER, MUSTARD, OIL, AND CUMIN.
2. SET ASIDE SALSA PREPARATION: IN A SMALL BOWL, MIX THE PAPAYA, SWEET RED PEPPER, CHOPPED CILANTRO, LIME JUICE, HONEY, AND GROUND RED PEPPER.
3. SET ASIDE.
4. TUNA CAKE PREPARATION: IN A LARGE BOWL, COMBINE EGG SUBSTITUTE, TUNA, SCALLIONS, 23 OF BREAD CRUMBS, AND 1/4 CUP OF THE GINGER SAUCE.
5. MIX WELL.
6. SHAPE INTO FOUR 1/2 INCH THICK PATTIES.
7. COAT WITH REMAINING 13 CUP BREAD CRUMBS.
8. HEAT LARGE NON-STICK FRY PAN OVER MEDIUM HEAT, WARM THE OIL.
9. ADD TUNA PATTIES AND SAUTE FOR 3 MINUTES PER SIDE, OR UNTIL GOLDEN BROWN.
10. TRANSFER TO INDIVIDUAL PLATES.
11. DRIZZLE WITH REMAINING GINGER SAUCE.
12. SERVE WITH THE SALSA AND GARNISH WITH THE CILANTRO.

ginger sauce, yogurt, lime juice, ginger fresh, coarse grain, canola oil, cumin ground, salsa, sweet red bell peppers, cilantro, lime juice, honey, red pepper, cakes, tuna, liquid egg substitute, scallions, bread crumbs fine, canola oil, cilantro

Taken from recipeland.com/recipe/v/tahitian-tuna-cakes-ginger-dres-38825 (may not work)