Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe
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.
- 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
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 black pepper. Add the eggs and all-purpose flour, then mix everything thoroughly until fully combined and evenly coated.
- 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.
- 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.
- 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.
- 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
