Name: Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 cans (5 oz each) tuna in water, drained well; 1/4 cup finely chopped onion; 1/4 cup chopped carrot; 1/4 cup chopped green onion; 1/4 tsp salt; 2 pinches ground black pepper; 2 eggs; 3 tbsp all-purpose flour; 2 tbsp neutral cooking oil (vegetable or avocado oil); 3 tbsp mayonnaise; 1 tbsp gochujang (Korean red chili paste); 1 tsp lemon juice; Optional: 1/2 tsp sugar for balance

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Introduction

These Bold Asian-Style Tuna Cakes are crispy, flavorful, and quick to make, perfect for a satisfying meal or snack. Paired with a creamy, spicy mayo, they bring a delightful kick that’s sure to please your taste buds.

The image shows crispy, golden-brown patties with a crunchy texture, arranged in a line on a white plate. Each patty is topped with a creamy, light orange sauce sprinkled with black sesame seeds and thin slices of fresh green onion. Small bits of green onion and black sesame seeds are scattered on the plate around the patties. A white bowl filled with the same creamy sauce is slightly blurred in the background on the white marbled surface. The focus is on the front patty, highlighting its texture and toppings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans (5 oz each) tuna in water, drained well
1/4 cup finely chopped onion
1/4 cup chopped carrot
1/4 cup chopped green onion
1/4 tsp salt
2 pinches ground black pepper
2 eggs
3 tbsp all-purpose flour
2 tbsp neutral cooking oil (vegetable or avocado oil)
3 tbsp mayonnaise
1 tbsp gochujang (Korean red chili paste)
1 tsp lemon juice
Optional: 1/2 tsp sugar for balance

Instructions

Step 1: In a large bowl, combine the drained tuna, chopped onion, carrot, green onion, salt, and pepper. Add the eggs and flour, then mix until well combined and evenly coated.
Step 2: Using clean hands or a spoon, shape the mixture into small patties around 2–3 inches in diameter. You should have about 8 pieces.
Step 3: Heat oil in a non-stick skillet over medium heat. When hot, add the tuna cakes in a single layer without overcrowding. Cook for 2–3 minutes on each side until golden brown and crisp.
Step 4: While the cakes cook, prepare the spicy mayo by mixing mayonnaise, gochujang, lemon juice, and sugar (if using) in a small bowl until smooth and creamy.
Step 5: Remove the cooked cakes and place them on a paper towel-lined plate to drain excess oil. Serve warm with the spicy mayo either drizzled on top or as a dipping sauce.

Tips & Variations

For a gluten-free option, substitute all-purpose flour with rice flour or cornstarch.
Add finely chopped cilantro or parsley to the mixture for a fresh herbal note.
If you prefer less heat, reduce the gochujang or replace it with a mild chili sauce.
Serve the tuna cakes over a bed of mixed greens or in lettuce wraps for a lighter meal.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain crispiness, or warm in a toaster oven. Prepare the spicy mayo fresh or keep it covered in the fridge for up to 2 days.

How to Serve

The image shows five round, golden-brown crab cakes with a crispy texture on a white plate. One crab cake is broken open, revealing a light, flaky interior mixed with green herbs. The crab cakes are topped with small pieces of green onion and black sesame seeds. There is a small pool of creamy light orange sauce with some green onion pieces on the plate near the crab cakes. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned?

Yes, fresh tuna can be cooked and flaked before mixing, but canned tuna is more convenient and easy to work with for this recipe.

Is gochujang very spicy?

Gochujang has a moderate heat level with a sweet and savory flavor. If you’re sensitive to spice, use it sparingly or substitute with a milder chili paste.