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Ingredientes
- 1 c. NONFAT YOGERT
- 2 Tbsp. LIME JUICE
- 1 Tbsp. GRATED FRESH GINGER
- 1 Tbsp. COARSE GRAIN MUSTARD
- 2 tsp CANOLA OIL
- 1/2 tsp Grnd CUMIN
- 1Â 1/2 c. CUBED PAPAYA
- 1/2 c. Minced SWEET RED PEPPERS
- 2 Tbsp. Minced FRESH CILANTRO
- 1 Tbsp. LIME JUICE
- 1 Tbsp. HONEY
- 1/4 tsp Grnd RED PEPPER
- 2 x 6 Ounce. CANS TUNA, Liquid removed AND
- Â Â FLAKED
- 1/2 c. FAT-FREE EGG SUBSTITUTE
- 1/4 c. Minced SCALLIONS
- 1 c. FINE DRY BREAD CRUMBS
- 1 Tbsp. CANOLA OIL
- Â Â FRESH CILANTRO SPRIG TO USE
- Â Â AS GARNISH
Direcciones
- 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, Minced CILANTRO, LIME JUICE, HONEY, AND Grnd RED PEPPER. SET ASIDE. TUNA CAKE PREPARATION: IN A LARGE BOWL, COMBINE EGG SUBSTITUTE, TUNA, SCALLIONS, 2/3 OF BREAD CRUMBS, AND 1/4 C. OF THE GINGER SAUCE. MIX WELL. SHAPE INTO FOUR 1/2 INCH THICK PATTIES.
- COAT WITH REMAINING 1/3 C. BREAD CRUMBS. HEAT LARGE NON-STICK FRY PAN OVER MEDIUM HEAT, Hot THE OIL. Add in TUNA PATTIES AND Saute/fry FOR 3 Min PER SIDE, Or possibly Till Golden. TRANSFER TO INDIVIDUAL PLATES. DRIZZLE WITH REMAINING GINGER SAUCE. SERVE WITH THE SALSA AND GARNISH WITH THE CILANTRO.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 81 | 25% |
| Total Fat 9.19g | 11% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 24mg | 8% |
| Sodium 566mg | 24% |
| Potassium 515mg | 15% |
| Total Carbs 30.2g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 9.03g | 6% |
| Protein 28.25g | 45% |
