———————–GINGER SAUCE———————– 1 c NONFAT YOGERT
2 tb LIME JUICE
1 tb GRATED FRESH GINGER
1 tb COARSE GRAIN MUSTARD
2 ts CANOLA OIL
1/2 ts GROUND CUMIN
———————–PAPAYA SALSA———————– 1 1/2 c CUBED PAPAYA
1/2 c CHOPPED SWEET RED PEPPERS
2 tb CHOPPED FRESH CILANTRO
1 tb LIME JUICE
1 tb HONEY
1/4 ts GROUND RED PEPPER
————————TUNA CAKES———————— 2 ea 6 OZ. CANS TUNA, DRAINED AND
FLAKED 1/2 c FAT-FREE EGG SUBSTITUTE
1/4 c CHOPPED SCALLIONS
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 INCH 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. —–