Tahitian Tuna Cakes with Ginger Dressing & Papaya Salsa

These tuna cakes bring the islands to your plate without a plane ticket.

Canned tuna gets mixed with scallions, breadcrumbs, and a spoonful of the ginger-yogurt sauce that doubles as both a binder and a finishing drizzle.

Pan-fried until golden and crisp on the outside, they’re paired with a bright papaya salsa spiked with lime, honey, cilantro, and a pinch of ground red pepper.

Three components, one plate, and a whole lot of tropical flavor.

Chef Tips

• Reserve some ginger sauce for the patties. The recipe cleverly uses the same sauce as a binder in the cakes and a drizzle on top, so mix the sauce first and set aside what you need.
• Shape the patties firmly and coat well with breadcrumbs. This outer layer is what gives you that satisfying golden crunch when they hit the pan.
• Make the papaya salsa first and let it sit while you prep the tuna cakes. The flavors meld and the juices develop as it rests.
• Don’t flip more than once. Three minutes per side, undisturbed, gives you a proper crust. Fussing with them will break the patties apart.