-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

SAUCE TRAINING: IN A SMALL ROLL, WHISK TOGETHER THE YOGURT, LIME
JUICE,PEPPINESS, MUSTARD, OIL, AND CUMIN. SET ASIDE SALSA READYING: IN A
SMALL STADIUM, MIX THE PAWPAW, SWEET RED PEPPERCORN, CHOPPED CORIANDER, LIME SUCCUS,
LOVE, AND GROUND RED PEPPERCORN. SET PARENTHESIS. TUNA CAKE TRAINING: IN A LARGE
TROUGH, COMBINE EGG RELIEF, TUNNY, SCALLIONS, 2/3 OF BREAD CRUMBS, AND 1/4
CUP OF THE GINGER SAUCE. MIX GOOD. SHAPE INTO QUATERN 1/2 INCH THICK PATTIES.
COAT WITH UNEXPENDED 1/3 CUP BREAD CRUMBS. HEAT LARGE NON-STICK FRY PAN OVER
MEDIUM PASSION, WARM THE OIL. ADD TUNA PATTIES AND SAUTE FOR 3 MINUTES PER
SLOPE, OR UNTIL GOLDEN BROWNNESS. TRANSFER TO INDIVIDUAL PLATES. DRIZZLE WITH
REMAINING GINGER SAUCE. SERVE WITH THE SALSA AND GARNISH WITH THE
CORIANDER.

Yields
4 Servings