Tahitian tuna cakes with ginger dressing and papayasalsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *GINGER SAUCE* | ||
| 1 | cup | NONFAT YOGERT |
| 2 | tablespoons | LIME JUICE |
| 1 | tablespoon | GRATED FRESH GINGER |
| 1 | tablespoon | COARSE GRAIN MUSTARD |
| 2 | teaspoons | CANOLA OIL |
| ½ | teaspoon | GROUND CUMIN |
| *PAPAYA SALSA | ||
| 1½ | cup | CUBED PAPAYA |
| ½ | cup | CHOPPED SWEET RED PEPPERS |
| 2 | tablespoons | CHOPPED FRESH CILANTRO |
| 1 | tablespoon | LIME JUICE |
| 1 | tablespoon | HONEY |
| ¼ | teaspoon | GROUND RED PEPPER |
| *TUNA CAKES* | ||
| 2 | eaches | 6 OZ. CANS TUNA, DRAINED AND |
| FLAKED | ||
| ½ | cup | FAT-FREE EGG SUBSTITUTE |
| ¼ | cup | CHOPPED SCALLIONS |
| 1 | cup | FINE DRY BREAD CRUMBS |
| 1 | tablespoon | CANOLA OIL |
| FRESH CILANTRO SPRIG TO USE | ||
| AS GARNISH | ||
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 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.
FROM PREVENTION MAGAZINE, MARCH 1994