Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe

Introduction

These bold Asian-style tuna cakes are a flavorful twist on a classic favorite, featuring a mix of fresh veggies and a hint of spice. Paired with a creamy, spicy mayo, they make a perfect appetizer or light meal that’s quick to prepare and satisfying.

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

1. 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.
2. Step 2: Using clean hands or a spoon, shape the mixture into small patties about 2–3 inches in diameter. You should get around 8 pieces.
3. 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, or until golden brown and crisp.
4. Step 4: While the cakes cook, mix mayonnaise, gochujang, lemon juice, and sugar (if using) in a small bowl. Stir until smooth and creamy.
5. Step 5: Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm, drizzled or dipped in the spicy mayo.

Tips & Variations

• For extra texture, add finely chopped cilantro or parsley to the tuna mixture before shaping.
• You can substitute gochujang with sriracha for a different kind of heat in the spicy mayo.
• To make the cakes gluten-free, replace all-purpose flour with rice flour or cornstarch.
• If you prefer a milder sauce, reduce the amount of gochujang or skip the sugar to keep it tangier.

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 or in a toaster oven to maintain their crispness. Keep the spicy mayo separate and refrigerate for up to 3 days.

How to Serve

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, but be sure it is fully cooled and flaked before mixing. The texture may be slightly different, but the flavor will remain delicious.

Is there a vegetarian alternative for these tuna cakes?

To make a vegetarian version, substitute the tuna with mashed chickpeas or firm tofu. Adjust seasoning and moisture as needed for the best texture.

Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe

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★★★★★

4.8 from 97 reviews

These Bold Asian-Style Tuna Cakes are a flavorful and easy-to-make dish featuring canned tuna mixed with fresh vegetables and seasonings, pan-fried to a golden crisp. Served with a creamy, spicy gochujang mayo, they make a perfect appetizer, snack, or light meal with a fusion of Korean-inspired flavors.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8 tuna cakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

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

1. Prepare the mix: In a large bowl, combine the drained tuna, finely chopped onion, carrot, green onion, salt, and black pepper. Add the eggs and all-purpose flour, then mix everything thoroughly until fully combined and evenly coated.
2. Form the cakes: Using clean hands or a spoon, shape the mixture into small patties about 2–3 inches in diameter. Aim for around 8 uniform pieces to ensure even cooking.
3. 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. Fry for 2 to 3 minutes on each side, or until the cakes turn golden brown and develop a crisp exterior.
4. Make the spicy mayo: While the cakes are cooking, combine the mayonnaise, gochujang, lemon juice, and optional sugar in a small bowl. Stir well until the sauce is smooth and creamy.
5. Serve hot: Transfer the cooked tuna cakes to a paper towel-lined plate to absorb any excess oil. Serve the cakes warm with the spicy mayo either drizzled on top or as a dipping sauce.

Notes

• Ensure the tuna is well-drained to avoid soggy cakes.
• If you prefer a milder heat, adjust the amount of gochujang in the spicy mayo accordingly.
• These cakes can be kept warm in a low oven (about 200°F) while cooking the rest.
• For a gluten-free version, substitute the all-purpose flour with gluten-free flour or cornstarch.
• Leftover tuna cakes can be refrigerated in an airtight container for up to 2 days and reheated gently in a skillet.

Keywords: Tuna Cakes, Asian Tuna Patties, Gochujang Mayo, Korean Inspired Appetizer, Pan-Fried Tuna Cakes