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Tahitian Tuna Cakes With Ginger Dressing And

A home-style Tahitian Tuna Cakes With Ginger Dressing And made with Nonfat Yogert, Lime Juice, Fresh Ginger, Coarse Grain Mustard, and Canola Oil. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 tsp
• 1/2 tsp

Method (preview)

1. 1

   AS GARNISH

2. 2

   SAUCE PREPARATION: IN A SMALL BOWL, WHISK TOGETHER THE YOGURT, LIME JUICE,GINGER, MUSTARD, OIL, AND CUMIN.

3. 3

   SET ASIDE SALSA PREPARATION: IN A SMALL BOWL, MIX THE PAPAYA, SWEET RED PEPPER, CHOPPED CILANTRO, LIME

4. 4

   JUICE, HONEY, AND GROUND RED PEPPER. SET ASIDE. TUNA

5. 5

   CAKE PREPARATION: IN A LARGE BOWL, COMBINE EGG

6. 6

   MIX WELL.

7. 7

   SHAPE INTO FOUR 1/2 INCH THICK PATTIES.

8. 8

   COAT WITH REMAINING 1/3

9. 9

   CUP BREAD CRUMBS. HEAT LARGE NON-STICK FRY PAN OVER

10. 10

    MEDIUM HEAT, WARM THE OIL. ADD TUNA PATTIES AND SAUTE

11. 11

    FOR 3 MINUTES PER SIDE, OR UNTIL GOLDEN BROWN.

12. 12

    TRANSFER TO INDIVIDUAL PLATES. DRIZZLE WITH REMAINING GINGER SAUCE. SERVE WITH THE SALSA AND GARNISH WITH THE CILANTRO.