Prep 20 mins
Cook 6 mins
I got this off a cultural website on Tahiti. 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.
- 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)
- 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.