Tahitian Tuna Cakes With Ginger Dressing And Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
GINGER SAUCE
1 cup: nonfat yogert,
2 tablespoon: lime juice,
1 tablespoon: grated fresh ginger,
1 tablespoon: coarse grain mustard,
2 teaspoon: canola oil,
1/2 teaspoon: ground cumin,
PAPAYA SALSA
1 1/2 cup: cubed papaya,
1/2 cup: chopped sweet red peppers,
2 tablespoon: chopped fresh cilantro,
1 tablespoon: lime juice,
1 tablespoon: honey,
1/4 teaspoon: ground red pepper,
TUNA CAKES
2 each: 6 oz. cans tuna, drained and,
1: flaked,
1/2 cup: fat-free egg substitute,
1/4 cup: chopped scallions,
1 cup: fine dry bread crumbs,
1 tablespoon: canola oil,
1: fresh cilantro sprig to use,
1: as garnish,
Directions:
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.
Yield: 4 servings
Source from luhu.jp
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.
Yield: 4 servings
Source from luhu.jp