Tuna Cakes with Korean Style Kimchi
Flavor fanatics! This one’s for you. We’ve teamed up with our friends at Wild Planet to share this mouthwatering recipe for Tuna Kimchi Cakes. These delicious, crispy cakes are made with Wildbrine’s Korean Style Kimchi and Wild Planet’s Albacore Wild Tuna. Packed with probiotics, clean protein, and EPA & DHA Omega-3s, they are paired with a ginger dipping sauce and are surprisingly quick & easy to make.
INGREDIENTS NEEDED
Tuna Kimchi Cakes
3 (5 oz) cans Wild Planet Albacore Wild Tuna
3/4 cup Wildbrine Korean Style Kimchi
1 bunch of Scallions finely chopped - white and light green parts only
1 Tbsp minced Ginger
1 Egg
1 cup Panko, divided in half
3/4 cup Oil of choice (canola oil, vegetable oil, avocado oil)
Arugula, for serving
Ginger Dipping Sauce
1/2 cup Soy sauce
2 Tbsp rice vinegar
1 Tbsp Gochujang
1 tsp minced Ginger
2 cloves minced Garlic
DIRECTIONS
Tuna Kimchi Cakes
1. Combine the first 6 ingredients (use only half the panko) in a bowl and stir to combine, flaking the tuna into smaller pieces.
2. Use about 1/3 cup measuring cup to portion out each cake.
3. Place the formed cakes onto a baking sheet and chill in the freezer for 30 minutes, or for 2 hours in the refrigerator.
4. Heat oil in a nonstick skillet or saute pan over medium-high heat.
5. Roll each tuna cake in a little panko, then carefully place in the hot oil. Brown 2-3 minutes or until golden, then carefully flip. Brown the second side for 2-3 minutes or until golden.
6. Transfer to a cooling rack set over aluminum foil or on a baking sheet. Repeat with remaining cakes.
7. Serve over arugula and with the ginger dipping sauce.
Ginger Dipping Sauce
1. Place all ingredients in a small bowl and stir to combine.