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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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I haven't made it yet, but it sounds delicious. If you don't have papaya, I read several ways to substitute. One was with a mango, the other was using carrots and radishes. Cooking with ginger, I'd use the mango. Ingredients:
1 cup yogurt (non-fat works) |
2 tablespoons lime juice |
1 tablespoon grated fresh ginger (1tsp dried) |
1 tablespoon coarse grain mustard |
2 teaspoons canola oil |
1/2 teaspoon ground cumin |
1 1/2 cups cubed papayas |
1/2 cup chopped sweet red pepper |
2 tablespoons chopped fresh cilantro |
1 tablespoon lime juice |
1 tablespoon honey |
1/4 teaspoon ground red pepper |
2 (6 ounce) cans tuna in water, drained (and then flaked) |
1/2 cup egg substitute |
1/4 cup chopped scallion |
1 cup fine dry breadcrumb |
1 tablespoon canola oil |
fresh cilantro (to garnish) |
Directions:
1. GINGER SAUCE preparation.
2. In a small bowl, whisk together the yogart, lime juice, ginger, mustard, oil, and cumin. Set aside.
3. PAPAYA SALSA preparation.
4. In a small bowl, mix the papaya, sweet red pepper, chopped cilantro, lime juice, honey, and ground red pepper. Set aside.
5. TUNA CAKES preparation.
6. In a large bowl, combine egg substitute, tuna, scallions, 2/3 of bread crumbs, and 1/4 cup of the ginger sauce and mix well.
7. Shape into four 1/2 inch thick patties.
8. Coat with remaining 1/3 cup bread crumbs.
9. Heat oil in large non-stick fry pan over medium heat.
10. Add tuna patties and saute for 3 minutes per side, or until golden brown.
11. Transfer to individual plates.
12. Drizzle with remaining ginger sauce.
13. Serve with the salsa and garnish with the cilantro.
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