Tahitian tuna cakes with ginger dressing and
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Tahitian tuna cakes with ginger dressing and
  Tuna    Cakes    Ginger    Fish    Dressings  
Last updated 6/12/2012 1:26:08 AM. Recipe ID 60401. Report a problem with this recipe.
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      Title: Tahitian tuna cakes with ginger dressing and
 Categories: Fish, Main dish
      Yield: 4 Servings
 
MMMMM------------------------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

MMMMM------------------------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

MMMMM-------------------------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.
 




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Recipe ID 60401 (Apr 03, 2005)

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