Tuna Cakes with Korean Style Kimchi

• 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

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.