Substitutions and Omissions

The recipe, one from an "old" Reader's Digest.   
The main ingredient; tuna.   
The theme; Polynesian.   
The job; creating dinner with what I had on hand. 

Okay, I have to say; even though I've tried this recipe now, I really haven't tried this recipe YET! 

I substituted sour cream for yogurt, bottled lime juice for fresh, Dijon mustard for the mustard seed, cubed cantaloupe for the papaya, fresh tuna for the canned, whole egg for the egg substitute, parsley for the cilantro, and finally, but not least, chives for the scallions.  Oh, and I omitted the chopped sweet red pepper.  I simply didn't have that color or any other color of pepper on hand! 

I have to say, given all that, these tuna cakes were still pretty good.  About the only thing I'd change to make this a keeper recipe - I would go ahead and use papaya over the cantaloupe simply because it's a softer fruit, but that's the only reason. 

If you'd like the recipe for Tuna Cakes with Ginger Dressing and Cantaloupe Salsa.....

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Tuna Cakes with Ginger Dressing and Cantaloupe Salsa

Serves 4

Ginger Sauce:

1 cup sour cream

2 Tbsps lime juice (fresh preferred)

1 Tbsp grated fresh ginger

1/2 Tbsp coarse ground Dijon mustard

2 tsps canola oil

1/2 tsp ground cumin

Cantaloupe Salsa:

1 1/2 cups cubed cantaloupe (approx 1/2-inch cubes)

2 Tbsps chopped fresh parsley

1 Tbsp lime juice (fresh preferred)

1 Tbsp honey

1/4 tsp Cayenne red pepper

Tuna Cakes:

1 Mahi-Mahi tuna steak

1 Egg

1/4 cup chopped chives

1 cup fine dry bread crumbs

1 Tbsp canola oil

Ginger Sauce:

1: In a small bowl, whisk together the sour cream, lime juice, ginger, mustard, oil and cumin.  Set aside. 

Cantaloupe Salsa:

1: In a small bowl, mix the cantaloupe, chopped parsley, lime juice, honey, and Cayenne red pepper.  Set aside.

Tuna Cakes:

1:  Season tuna steak and drizzle with canola oil and bake at 400% degree oven until fish flakes easily when tested with a fork; approximately 15 minutes.  Fish can also be fried or grilled if desired.

2:  Let fish cool while assembling the other ingredients.  In a large bowl, combine egg, chives, two-thirds of the bread crumbs and 1/4 cup of ginger sauce.  Flake cooled tuna and add to the other ingredients.  Mix well.  Shape into four 1/2-inch thick patties.  Coat patties with remaining 1/3 cup bread crumbs (or Panko if desired). 

3:  Heat oil in a large non-stick frying pan over medium heat.  When oil is hot, add the patties and sauté for 3 minutes per side, or until golden brown. 

4:  Transfer to individual plates.  Drizzle with remaining ginger sauce and serve with salsa, garnishing with extra parsley if desired.