Dinner

Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe

Name: Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
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

Byluca Carter March 30, 2026March 30, 2026

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Introduction

If you’re craving a fresh and flavorful seafood dish, these Bold Asian-Style Tuna Cakes with Spicy Mayo offer a delightful twist. Crispy on the outside and tender inside, they pair perfectly with a creamy, spicy sauce that adds a kick to every bite.

The image shows four round, golden-brown crab cakes with a crispy texture on a white plate. Each crab cake is topped with a small green herb leaf and a dollop of light green creamy sauce. Around the crab cakes are small green peas scattered lightly on the plate, adding a fresh pop of color against the white plate and white marbled background. The crab cakes have a slightly uneven surface showing their homemade nature. Photo taken with an iphone --ar 4:5 --v 7

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

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.
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 pieces.

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.
Step 4: While the cakes cook, mix the mayonnaise, gochujang, lemon juice, and sugar (if using) in a small bowl. Stir until smooth and creamy.
Step 5: Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm with the spicy mayo either drizzled on top or as a dipping sauce.

Tips & Variations

Make sure to drain the tuna thoroughly to avoid a soggy mixture and help the cakes bind better.
Use fresh carrots and green onions to add a crunchy texture and vibrant color.
Keep the patties small to ensure even cooking and easier flipping.

Mix gently to maintain a tender, light texture in the cakes.
For an extra savory note, add a pinch of garlic powder to the spicy mayo.

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 the oven to keep them crisp. The spicy mayo can be kept refrigerated for up to 3 days; stir before serving.

How to Serve

The image shows four golden brown salmon patties with a crispy texture, arranged close together on a white plate. Each patty has small bits of green herbs mixed in and is topped with a small dollop of creamy white sauce, garnished with thinly sliced green onions. The plate sits on a white marbled surface, giving a clean and fresh look. The overall lighting highlights the warm, crisp edges and the soft creamy topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned?

Yes, you can use cooked fresh tuna chopped into small pieces. Just make sure it’s well drained and cooled before mixing to maintain the texture.

Is there a substitute for gochujang in the spicy mayo?

If you don’t have gochujang, you can substitute with sriracha or another chili paste, though the flavor will be slightly different but still delicious.