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“I got this off a cultural website on Tahiti. I haven't made it yet, but it sounds delicious. If you don't have papaya, I read several ways to substitute. One was with a mango, the other was using carrots and radishes. Cooking with ginger, I'd use the mango.”
READY IN:
26mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. GINGER SAUCE preparation.
  2. In a small bowl, whisk together the yogart, lime juice, ginger, mustard, oil, and cumin. Set aside.
  3. PAPAYA SALSA preparation.
  4. In a small bowl, mix the papaya, sweet red pepper, chopped cilantro, lime juice, honey, and ground red pepper. Set aside.
  5. TUNA CAKES preparation.
  6. In a large bowl, combine egg substitute, tuna, scallions, 2/3 of bread crumbs, and 1/4 cup of the ginger sauce and mix well.
  7. Shape into four 1/2 inch thick patties.
  8. Coat with remaining 1/3 cup bread crumbs.
  9. Heat oil in large non-stick fry pan over medium heat.
  10. Add tuna patties and saute for 3 minutes per side, or until golden brown.
  11. Transfer to individual plates.
  12. Drizzle with remaining ginger sauce.
  13. Serve with the salsa and garnish with the cilantro.

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