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



Total time

0 minutes




  • 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)
  • ½ cup soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon gochujang
  • 1 teaspoon minced ginger
  • 2 cloves garlic (minced)


  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.
  7. View the recipe instructions at From a Chef's Kitchen

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