Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe
These bold Asian-Style Tuna Cakes are a flavorful twist on a classic dish, packed with fresh vegetables and a spicy, creamy gochujang mayo sauce. Crispy on the outside and tender inside, they make a perfect appetizer, snack, or light meal with an exciting kick of Korean-inspired heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 tuna cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
For the Tuna Cakes
- 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)
For the Spicy Mayo
- 3 tbsp mayonnaise
- 1 tbsp gochujang (Korean red chili paste)
- 1 tsp lemon juice
- Optional: 1/2 tsp sugar for balance
Instructions
- Prepare the mix: In a large bowl, combine the drained tuna, finely chopped onion, chopped carrot, and green onion along with salt and black pepper. Add the eggs and all-purpose flour last, then mix everything thoroughly until the ingredients are well combined and the mixture is evenly coated.
- Form the cakes: Shape the tuna mixture into small patties, approximately 2 to 3 inches in diameter, using clean hands or a spoon. You should be able to form about 8 individual cakes from the batch.
- Cook the patties: Heat the neutral cooking oil in a non-stick skillet over medium heat. Once the oil is hot, place the tuna cakes in a single layer without overcrowding the pan. Cook each side for about 2 to 3 minutes until they develop a golden brown and crisp exterior.
- Make the spicy mayo: While the cakes are cooking, combine the mayonnaise, gochujang, lemon juice, and sugar (if using) in a small bowl. Stir well until the sauce is smooth, creamy, and evenly blended.
- Serve hot: Once cooked, transfer the tuna cakes to a paper towel-lined plate to absorb excess oil. Serve immediately while warm, accompanied by or drizzled with the spicy mayo for an added burst of flavor.
Notes
- Make sure to drain the canned tuna very well to avoid soggy cakes.
- Adjust the amount of gochujang in the spicy mayo to control the heat level according to your preference.
- The tuna cakes can be served with a simple green salad or steamed rice for a complete meal.
- You can substitute the all-purpose flour with gluten-free flour to make the recipe gluten-free.
- For a lighter version, try baking the tuna cakes at 375°F (190°C) for 15-20 minutes, flipping halfway through.
Keywords: tuna cakes, Asian tuna cakes, gochujang mayo, spicy mayo, Korean inspired, appetizer, seafood cakes
