I got the idea to make quick kimchi slaw because it is tasty and has less funk than real kimchi….(not that funk is a bad thing here…..It is good but my husband doesn’t like real kimchi) Then I thought of two things that are delicious with kimchi….One is brisket and the other is tuna. I can’t whip of a brisket in less than an hour so I went with tuna and made a really tasty Asian style tuna patty. This recipe makes 4 servings of quick kimchi but only two patties. You can adjust the recipe for your needs. I also note that the quick kimchi is best to make the day before so the flavors mingle.

Ingredients for two servings

1 medium/small cabbage – shredded

1 red bell pepper – seeds and stem removed – shredded

5 radish – shredded

2 scallion – sliced thin

1 Asian pear – core and stem removed – sliced thin

2 Tablespoons gochugaru pepper

3 Tablespoons sriracha (preferably Shark Brand)

2 garlic cloves – ground to paste

2 Tablespoons soy sauce

1 Tablespoon sugar

1/4 cup rice wine vinegar

1 teaspoon sesame oil

1/2 teaspoon ground ginger

2 Tablespoons fish sauce (preferably Red Boat Brand)

1 – 5oz can tuna – (I used ahi wild yellowfin tuna from Costco) – drained mashed

1 Tablespoon chili crisp

1/4 cup sautéed chopped onions

2 eggs – lightly beaten

4 lychee fruit – chopped (you can substitute seedless grapes)

1/2 cup whole wheat panko

1 Tablespoon Thai Basil – torn

1-2 hot peppers grated (I used two Thai Chili)

1 orange – just the zest

1 lemon – just the zest

1 lime – just the zest

sea salt or better yet yuzu salt to taste

Directions

Make the quick kimchi slaw. In a large bowl combine the cabbage, bell pepper, radish, scallion, Asian pear, gochugaru, sriracha, garlic, soy sauce, sugar, rice wine vinegar, sesame oil, ginger and fish sauce. Mix well. Leave on counter for around an hour for the flavors to cook the cabbage. Then refrigerate over night for the best flavors.

Make the tuna patties. Set oven to 350 degrees F. Spray a sheet pan with non stick spray and set to the side. In a medium bowl mix together the tuna, chili crisp, onions, eggs, lychee, panko, and Thai basil. Let this sit out about 15 minutes. Make two burger sized patties and place on sprayed sheet pan. Put into the oven till cooked threw. Ovens do differ so timing will differ. (around 25 minutes) Remove when done.

While the patties are cooking make the faux Yuzu Kosho (real is made from yuzu). Combine the hot pepper all the zest and some salt.

When the Asian style tuna patties are done serve right away with quick kimchi and top the patties with the Yuzu Kosho. (In the picture I drizzled the tuna patty with sriracha mixed with mayo…It’s good on the patty but I don’t think you really need it with the slaw)

Enjoy!