Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe

Introduction

If you’re looking for a flavorful and satisfying seafood dish, these Bold Asian-Style Tuna Cakes with Spicy Mayo are a perfect choice. Crispy on the outside and tender inside, they pair beautifully with a spicy, creamy sauce for a quick and delicious meal.

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 black pepper. Add the eggs and flour, then mix until the ingredients are well combined and evenly coated.
2. 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 patties.
3. Step 3: Heat the cooking oil in a non-stick skillet over medium heat. When the oil is hot, add the tuna cakes in a single layer without overcrowding. Cook each side for 2–3 minutes until golden brown and crisp.
4. Step 4: While the patties cook, prepare the spicy mayo by mixing mayonnaise, gochujang, lemon juice, and sugar (if using) in a small bowl until smooth and creamy.
5. Step 5: Remove the cooked tuna cakes and place them on paper towels to drain excess oil. Serve warm with the spicy mayo for dipping or drizzling.

Tips & Variations

• Drain the tuna thoroughly to avoid soggy cakes that don’t hold together well.
• Use fresh carrots and green onions for added crunch and color.
• Make smaller patties for easier flipping and even cooking.
• Mix gently to keep the cakes tender, avoiding overworking the batter.
• Add a pinch of garlic powder to the spicy mayo for extra savory flavor.
• Substitute tuna with flaked cooked salmon for a richer taste.
• Include cooked rice or chopped kimchi in the mix for more texture and flavor.
• Use rice or chickpea flour to make the patties gluten-free.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them by placing patties between parchment paper and freezing for up to 2 months. To reheat, pan-fry on low heat until warmed through or use an oven or toaster oven to preserve their crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned?

Yes, you can use fresh tuna, but be sure to cook and flake it before mixing with other ingredients. Season it well to maintain the dish’s bold flavors.

Is there a mayo substitute for the sauce?

You can use Greek yogurt or sour cream as a substitute, though the flavor and texture will differ slightly from mayonnaise.

Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe

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4.9 from 125 reviews

These Bold Asian-Style Tuna Cakes are crispy, flavorful patties made with canned tuna and fresh vegetables, served with a spicy Korean-inspired mayo. Perfect as a quick, satisfying lunch or dinner, these tuna cakes are easy to prepare and packed with protein and umami-rich flavors. The vibrant spicy mayo adds a creamy, tangy kick, making this dish a delicious fusion of textures and tastes.

• Author: lea
• 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 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, chopped carrot, chopped green onion, salt, and ground black pepper. Add the eggs and all-purpose flour. Mix everything thoroughly until the mixture is well 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 to make around 8 patties in total.
3. Cook the patties: Heat 2 tablespoons of neutral cooking oil in a non-stick skillet over medium heat. Once hot, place the tuna cakes in a single layer without overcrowding the pan. Cook each side for 2–3 minutes until they turn golden brown and crisp on the outside.
4. Make the spicy mayo: While the cakes are cooking, combine the mayonnaise, gochujang, lemon juice, and optional sugar in a small bowl. Stir until the sauce is smooth and creamy.
5. Serve hot: Remove the cooked tuna cakes and place them on a paper towel-lined plate to drain any excess oil. Serve warm with the spicy mayo either drizzled on top or as a dipping sauce.

Notes

• Drain tuna thoroughly to avoid soggy cakes and ensure they bind properly.
• Use fresh vegetables like carrots and green onions for added crunch and color.
• Keep patties small so they cook evenly and are easier to flip.
• Mix ingredients gently to maintain a tender texture without overworking the batter.
• For extra flavor, add a pinch of garlic powder to the spicy mayo.

Keywords: Asian tuna cakes, spicy mayo, Korean tuna patties, quick seafood recipe, tuna dinner, tuna patties, gochujang mayo, Asian appetizer