--------------------------------GINGER SAUCE--------------------------------
      1 c  NONFAT YOGERT

      2 tb LIME JUICE

      1 tb GRATED FRESH GINGER

      1 tb COARSE GRAIN MUSTARD

      2 ts CANOLA OIL

    1/2 ts GROUND CUMIN

--------------------------------PAPAYA SALSA--------------------------------
  1 1/2 c  CUBED PAPAYA

    1/2 c  CHOPPED SWEET RED PEPPERS

      2 tb CHOPPED FRESH CILANTRO

      1 tb LIME JUICE

      1 tb HONEY

    1/4 ts GROUND RED PEPPER

---------------------------------TUNA CAKES---------------------------------
      2 ea 6 OZ. CANS TUNA, DRAINED AND

           FLAKED
    1/2 c  FAT-FREE EGG SUBSTITUTE

    1/4 c  CHOPPED SCALLIONS

      1 c  FINE DRY BREAD CRUMBS

      1 tb CANOLA OIL

           FRESH CILANTRO SPRIG TO USE
           AS GARNISH
  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 SAUTE 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.