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| 1 Tasse | Nonfat Yogert |
| 2 Esslöffel | lime juice |
| 1 Esslöffel | ginger fresh, grated |
| 1 Esslöffel | Coarse Grain Mustard |
| 2 Teelöffel | canola oil |
| 1/2 Teelöffel | ground cumin |
| 1 1/2 Tasse | Cubed Papaya |
| 1/2 Tasse | Chopped Sweet Red Peppers |
| 2 Esslöffel | cilantro chopped, fresh |
| 1 Esslöffel | lime juice |
| 1 Esslöffel | honey |
| 1/4 Teelöffel | red pepper ground |
| 2 | 6 Oz. Cans Tuna, Drained And |
| | Flaked |
| 1/2 Tasse | Fat-Free Egg Substitute |
| 1/4 Tasse | scallions Chopped |
| 1 Tasse | bread crumbs fine, dried |
| 1 Esslöffel | canola oil |
| | Fresh Cilantro Sprig To Use |
| | As Garnish |
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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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