Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe
These Bold Asian-Style Tuna Cakes are a flavorful and quick-to-make dinner option featuring canned tuna combined with fresh vegetables and a touch of seasoning, pan-fried to golden perfection and served with a spicy Korean-style mayo for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 tuna cakes, serves 2–3 people 1x
- Category: Dinner
- 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, carrot, green onion, salt, and ground black pepper. Add in the eggs and all-purpose flour. Mix everything until well combined and evenly coated to form a consistent batter.
- Form the cakes: Using clean hands or a spoon, shape the mixture into small patties about 2–3 inches in diameter. You should be able to make around 8 patties total from the mixture.
- Cook the patties: Heat the neutral cooking oil in a non-stick skillet over medium heat. Once the oil is hot, add the tuna cakes in a single layer ensuring not to overcrowd the pan. Cook each side for 2–3 minutes until golden brown and crisp on the outside.
- Make the spicy mayo: While the tuna cakes cook, in a small bowl combine the mayonnaise, gochujang, lemon juice, and optional sugar. Stir until the mixture is smooth and creamy for a spicy and tangy dipping sauce.
- Serve hot: Transfer the cooked tuna cakes to a paper towel-lined plate to drain any excess oil. Serve the cakes warm, drizzled with or dipped into the spicy mayo for best flavor.
Notes
- Drain tuna thoroughly to avoid excess moisture which can make the mixture soggy and hard to bind.
- Use fresh vegetables like carrots and green onions to add crunch and vibrant color to the cakes.
- Make smaller patties to ensure even cooking and easier flipping during pan-frying.
- Do not overmix the tuna mixture; gentle mixing helps keep the texture tender rather than dense.
- For an extra savory twist, add a pinch of garlic powder to the spicy mayo.
Keywords: tuna cakes, asian style, spicy mayo, quick dinner, pan-fried tuna, korean chili paste, gochujang, easy seafood recipes
