Tuna Kimchi Cakes with Soy Ginger Dipping Sauce

Recipe by From a Chef's Kitchen

Tuna Kimchi Cakes with Soy Ginger Dipping Sauce are crispy, delicious and packed with flavor! #WildSelections #SelectSustainable #Ad

Ingredients

• tuna CAKES
• ¾ cup cabbage kimchi, drained and chopped
• 1 bunch scallions, white and light green parts only (finely chopped)
• 1 tablespoon minced ginger
• 1 large egg (beaten)
• ½ cup panko,
• 3 (5-ounce) cans Wild Selections Solid White Albacore Tuna in Water (undrained)
• ¾ cup canola, corn or vegetable oil, for frying
• arugula, for serving  (optional)
• soy - GINGER DIPPING SAUCE
• ½ cup soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon gochujang
• 1 teaspoon minced ginger
• 2 cloves garlic (minced)

Method

1. TUNA CAKES:  Combine first 5 ingredients in a bowl and stir to combine.  Add the tuna along with the water that's in the can and stir, flaking the tuna as you go.
2. Using a 1/3-cup measuring cup, pack the tuna mixture into the measuring cup approximately 3/4 of the way.  Invert onto a baking sheet.
3. Chill for 30 minutes in the freezer or 2 hours in the refrigerator.
4. Heat oil in a nonstick skillet or saute pan over medium-high heat until shimmering.  Sprinkle each tuna cake with a little panko, then carefully place in the hot oil.  Brown 2-3 minutes or until golden, top with panko again, then carefully flip.  Brown the second side for 2-3 minutes or until golden.  Transfer to a cooling rack set over aluminum foil or on a baking sheet.  Repeat with remaining cakes.
5. Serve over arugula if desired.
6. SOY - GINGER DIPPING SAUCE:  Combine all ingredients in a small bowl and whisk to combine.

View the recipe instructions at From a Chef's Kitchen