Name: Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 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 packed with vibrant flavors and a delightful crunch. Paired with a creamy, spicy mayo, they make a satisfying dinner or appetizer that’s both quick and easy to prepare.

The image shows four golden-brown crab cakes with a crispy texture on a white plate, garnished with small green onion slices scattered around. Each crab cake is topped with a small dollop of light-colored sauce with a sprinkle of seasoning. The background is a white marbled surface, giving a clean and bright look to the scene. 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 everything until well combined and evenly coated.
Step 2: Shape the mixture into small patties about 2–3 inches in diameter using clean hands or a spoon. You should get around 8 pieces.
Step 3: Heat oil in a non-stick skillet over medium heat. Once hot, add the tuna cakes in a single layer without overcrowding. Cook for 2–3 minutes per side until golden brown and crisp.
Step 4: While the cakes cook, mix the mayonnaise, gochujang, lemon juice, and sugar in a small bowl. Stir until smooth and creamy.
Step 5: Transfer cooked tuna cakes to a paper towel-lined plate to drain excess oil. Serve them warm, drizzled with or dipped in the spicy mayo.

Tips & Variations

Drain tuna thoroughly to avoid soggy cakes and help the mixture bind better.
Use fresh vegetables like carrots and green onions for added crunch and color.
Make smaller patties to ensure even cooking and easier flipping.
Mix gently to keep the tuna cakes tender rather than dense.
Add a pinch of garlic powder to the spicy mayo for an extra savory kick.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispness or warm briefly in the microwave. Keep the spicy mayo refrigerated separately and add fresh before serving.

How to Serve

The image shows four golden-brown crab cakes placed on a white plate, each with a crispy, slightly crunchy texture. The crab cakes are topped with a small dollop of creamy white sauce mixed with finely chopped green herbs. Around the crab cakes, there are scattered small green peas, adding a fresh pop of color. The background is a white marbled texture, giving the scene a clean and bright look. 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 tuna?

Yes, you can use cooked fresh tuna chopped into small pieces, but canned tuna is more convenient and helps bind the cakes better due to its texture.

Is gochujang very spicy, and can I substitute it?

Gochujang has a moderate heat with a sweet and savory flavor. If you prefer less spice, substitute with a mild chili paste or sriracha in smaller amounts, adjusting to taste.