Tahitian tuna cakes with ginger dressing and

-----------------------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

-----------------------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

------------------------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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