Polynesian Tuna Cakes

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.

• Ready In: 26 mins
• 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

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.