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Рецепт Tahitian Tuna Cakes With Ginger Dressing And
by Global Cookbook

Tahitian Tuna Cakes With Ginger Dressing And
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Ингредиенты

  • 1 c. NONFAT YOGERT
  • 2 Tbsp. LIME JUICE
  • 1 Tbsp. GRATED FRESH GINGER
  • 1 Tbsp. COARSE GRAIN MUSTARD
  • 2 tsp CANOLA OIL
  • 1/2 tsp Grnd CUMIN
  • 1 1/2 c. CUBED PAPAYA
  • 1/2 c. Minced SWEET RED PEPPERS
  • 2 Tbsp. Minced FRESH CILANTRO
  • 1 Tbsp. LIME JUICE
  • 1 Tbsp. HONEY
  • 1/4 tsp Grnd RED PEPPER
  • 2 x 6 Ounce. CANS TUNA, Liquid removed AND
  •     FLAKED
  • 1/2 c. FAT-FREE EGG SUBSTITUTE
  • 1/4 c. Minced SCALLIONS
  • 1 c. FINE DRY BREAD CRUMBS
  • 1 Tbsp. CANOLA OIL
  •     FRESH CILANTRO SPRIG TO USE
  •     AS GARNISH

Инструкции

  1. 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, Minced CILANTRO, LIME JUICE, HONEY, AND Grnd RED PEPPER. SET ASIDE. TUNA CAKE PREPARATION: IN A LARGE BOWL, COMBINE EGG SUBSTITUTE, TUNA, SCALLIONS, 2/3 OF BREAD CRUMBS, AND 1/4 C. OF THE GINGER SAUCE. MIX WELL. SHAPE INTO FOUR 1/2 INCH THICK PATTIES.
  2. COAT WITH REMAINING 1/3 C. BREAD CRUMBS. HEAT LARGE NON-STICK FRY PAN OVER MEDIUM HEAT, Hot THE OIL. Add in TUNA PATTIES AND Saute/fry FOR 3 Min PER SIDE, Or possibly Till Golden. TRANSFER TO INDIVIDUAL PLATES. DRIZZLE WITH REMAINING GINGER SAUCE. SERVE WITH THE SALSA AND GARNISH WITH THE CILANTRO.