Categories: Fish, Main dish 
      Yield: 4 servings 
  
--------------------------------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.