Recipe - Tahitian Tuna Cakes With Ginger Dressing And

GINGER SAUCE
1 cup NONFAT YOGERT
2 tablespoon LIME JUICE
1 tablespoon GRATED FRESH GINGER
1 tablespoon COARSE GRAIN MUSTARD
2 teaspoon CANOLA OIL
One half teaspoon GROUND CUMIN

PAPAYA SALSA
1 One half cup CUBED PAPAYA
One half cup CHOPPED SWEET RED PEPPERS
2 tablespoon CHOPPED FRESH CILANTRO
1 tablespoon LIME JUICE
1 tablespoon HONEY
One fourth teaspoon GROUND RED PEPPER

TUNA CAKES
2 6 OZ. CANS TUNA, DRAINED AND
FLAKED
One half cup FATFREE EGG SUBSTITUTE
One fourth cup CHOPPED SCALLIONS
1 cup FINE DRY BREAD CRUMBS
1 tablespoon 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 One half INCH THICK PATTIES.
COAT WITH REMAINING 1/3 CUP BREAD CRUMBS. HEAT LARGE NONSTICK 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.