Polynesian Tuna Cakes
- Ready In:
- 26mins
- Ingredients:
- 18
- Serves:
-
4
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
- GINGER SAUCE preparation.
- In a small bowl, whisk together the yogart, lime juice, ginger, mustard, oil, and cumin. Set aside.
- PAPAYA SALSA preparation.
- In a small bowl, mix the papaya, sweet red pepper, chopped cilantro, lime juice, honey, and ground red pepper. Set aside.
- TUNA CAKES preparation.
- 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.
- Shape into four 1/2 inch thick patties.
- Coat with remaining 1/3 cup bread crumbs.
- Heat oil in large non-stick fry pan over medium heat.
- 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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RECIPE SUBMITTED BY
Southern Lady
East Texas, 0
<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>