Tuna Patties with Ginger Dressing and Papaya Salsa

For the ginger dressing:

1 cup plain yogurt

2 T. lime juice

1 T. freshly grated ginger

1 T. coarse-grain mustard

2 tsp. oil

½ tsp. cumin

For the papaya salsa:

1½ cups papaya, diced

½ cup chopped red bell peppers

2 T. chopped fresh cilantro

1 T. lime juice

1 T. honey

¼ tsp. ground red pepper

For the tuna patties:

2 cans (6⅛ ounces each) water-packed albacore tuna, drained and flaked

2 eggs, beaten

¼ cup scallions, chopped

1 cup dry bread crumbs, divided

1 T. oil

To make the ginger dressing: In a small bowl, whisk together all of the ingredients and set aside.

To make the papaya salsa: In a small mixing bowl, gently combine all ingredients and set aside.

To make the tuna patties: In a large bowl, combine the tuna, eggs, scallions, ⅔ cup of the bread crumbs, and ¼ cup of the ginger dressing. Shape tuna mixture into 4 patties. Coat with the remaining ⅓ cup of bread crumbs.

Heat the oil, and on medium-low heat, fry patties, turning once, until golden brown, about 4 minutes per side.

To serve, set patties on individual plates, drizzle with the remaining dressing, and top with papaya salsa (or serve it on the side).

Serves 4.