---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tahitian Tuna Cakes With Ginger Dressing
 Categories: Fish, Main dish
      Yield: 4 servings
 
-----------------------GINGER SAUCE-----------------------
      1 c  Nonfat yogurt
      2 tb Lime juice
      1 tb Fresh ginger; grated
      1 tb Coarse grain mustard
      2 ts Canola oil
    1/2 ts Ground cumin

-----------------------PAPAYA SALSA-----------------------
  1 1/2 c  Papaya; cubed
    1/2 c  Sweet red peppers; chopped
      2 tb Fresh cilantro; chopped
      1 tb Lime juice
      1 tb Honey
    1/4 ts Ground red pepper

------------------------TUNA CAKES------------------------
     12 oz Tuna (2 cans); drained and
           - flaked
    1/2 c  Fat-free egg substitute
    1/4 c  Scallions; chopped
      1 c  Fine dry bread crumbs
      1 tb 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 1/2" thick patties. Coat with remaining 1/3 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.
 
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