Polynesian Tuna Cakes

Ingredients

1 cup yogurt, (non-fat works)
2 tablespoons lime juice
1 tablespoon ginger, fresh, grated, (1tsp dried)
1 tablespoon coarse grain mustard
2 teaspoons canola oil
12 teaspoon cumin, ground
1 12 cups cubed papayas
12 cup sweet red pepper, chopped
2 tablespoons cilantro, fresh, chopped
1 tablespoon lime juice
1 tablespoon honey
14 teaspoon red pepper, ground
2 cans (6 ounce) tuna in water, DRAINED (and then flaked)
12 cup egg substitute
14 cup scallion, chopped
1 cup fine dry breadcrumb
1 tablespoon canola oil
cilantro, fresh, (to garnish)

Directions

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.