Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----ginger sauce-----
   1      cup           nonfat yogurt
   2      tablespoons   lime juice
   1      tablespoon    grated fresh ginger
   1      tablespoon    coarse grain mustard
   2      teaspoons     canola oil
     1/2  teaspoon      ground cumin
                        -----papaya salsa-----
   1 1/2  cups          cubed papaya
     1/2  cup           chopped sweet red peppers
   2      tablespoons   chopped fresh cilantro
   1      tablespoon    lime juice
   1      tablespoon    honey
     1/4  teaspoon      ground red pepper
                        -----tuna cakes-----
   2      6 oz. cans    tuna -- drained and
                        flaked
     1/2  cup           fat-free egg substitute
     1/4  cup           chopped scallions
   1      cup           fine dry bread crumbs
   1      tablespoon    canola oil
                        fresh cilantro sprig to use
                        as garnish

Preparation:

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 sauté 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.