Tahitian Tuna Cakes with Ginger Dressing and Papaya

Name: Tahitian Tuna Cakes with Ginger Dressing and Papayasalsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ginger Sauce; 1 cup yogurt, non-fat; 2 tablespoons lime juice; 1 tablespoon ginger fresh, grated; 1 tablespoon prepared mustard coarse grain; 2 teaspoons canola oil; 1/2 teaspoon cumin ground; Papaya Salsa; 1 1/2 cups papayas cubed; 1/2 cup sweet red bell peppers chopped; 2 tablespoons cilantro fresh, chopped; 1 tablespoon lime juice; 1 tablespoon honey; 1/4 teaspoon red pepper flakes ground; Tuna Cakes; 2 CANS tuna drained and flaked; 1/2 cup liquid egg substitute fat-free; 1/4 cup scallions, spring or green onions chopped; 1 cup bread crumbs fine; 1 tablespoon canola oil; 1 x cilantro fresh, to use as garnish

Servings: persons

Ginger Sauce
1 cup yogurt, non-fat
2 tablespoons lime juice
1 tablespoon ginger fresh, grated
1 tablespoon prepared mustard coarse grain
2 teaspoons canola oil
1/2 teaspoon cumin ground
Papaya Salsa
1 1/2 cups papayas cubed
1/2 cup sweet red bell peppers chopped
2 tablespoons cilantro fresh, chopped
1 tablespoon lime juice
1 tablespoon honey
1/4 teaspoon red pepper flakes ground
Tuna Cakes
2 CANS tuna drained and flaked
1/2 cup liquid egg substitute fat-free
1/4 cup scallions, spring or green onions chopped
1 cup bread crumbs fine
1 tablespoon canola oil
1 x cilantro fresh, to use as garnish

1
SAUCE PREPARATION: IN A SMALL BOWL, WHISK TOGETHER THE YOGURT, LIME JUICE, GINGER, MUSTARD, OIL, AND CUMIN.
2
SET ASIDE SALSA PREPARATION: IN A SMALL BOWL, MIX THE PAPAYA, SWEET RED PEPPER, CHOPPED CILANTRO, LIME JUICE, HONEY, AND GROUND RED PEPPER.
3
SET ASIDE.
4
TUNA CAKE PREPARATION: IN A LARGE BOWL, COMBINE EGG SUBSTITUTE, TUNA, SCALLIONS, 23 OF BREAD CRUMBS, AND 1/4 CUP OF THE GINGER SAUCE.
5
MIX WELL.
6
SHAPE INTO FOUR 1/2 INCH THICK PATTIES.
7
COAT WITH REMAINING 13 CUP BREAD CRUMBS.
8
HEAT LARGE NON-STICK FRY PAN OVER MEDIUM HEAT, WARM THE OIL.
9
ADD TUNA PATTIES AND SAUTE FOR 3 MINUTES PER SIDE, OR UNTIL GOLDEN BROWN.
10
TRANSFER TO INDIVIDUAL PLATES.
11
DRIZZLE WITH REMAINING GINGER SAUCE.
12
SERVE WITH THE SALSA AND GARNISH WITH THE CILANTRO.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Ginger Sauce, 1 cup yogurt, non-fat, 2 tablespoons lime juice, 1 tablespoon ginger fresh, grated, and more.

Yes, Tahitian Tuna Cakes with Ginger Dressing and Papayasalsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tahitian Tuna Cakes with Ginger Dressing and Papayasalsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions