Korean Kimchi Tuna Pancakes

In a medium bowl, combine the drained tuna, chopped kimchi, all-purpose flour, water, egg, and 1 tablespoon of kimchi juice. Mix until just combined; do not overmix.

Heat 1 tablespoon of sesame oil in a large non-stick skillet over medium heat.

Pour about 1/4 cup of the batter per pancake into the hot skillet, forming 2-3 pancakes at a time. Flatten slightly with the back of a spoon.

Cook for 3-4 minutes per side, until golden brown and crispy. Ensure the center is cooked through.

Remove pancakes from the skillet and place on a plate. Repeat with any remaining batter.

Serve immediately with soy sauce for dipping and garnish with sliced green onions.