Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe
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.
- 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, 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.
- 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.
- 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.
- 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.
- 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
