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These bold Asian-Style Tuna Cakes with Spicy Mayo are the best answer to a quick seafood craving and a clever way to turn basic pantry tuna into a crisp golden meal. The spicy mayo is creamy and addictive making these perfect for lunch or apps when you want something just a little bit different.
My family never thought canned tuna could taste so exciting until I made these for a game night snack. Now we double the batch every time and rarely have leftovers.
Ingredients
- Canned tuna: Choose tuna packed in water for a lighter texture and be sure to drain very well for best results
- Finely chopped onion: Adds savory undertones and moisture look for firm and bright white bulbs
- Chopped carrot: Brings natural sweetness and color try to grate or mince finely for even texture
- Chopped green onion: Gives a fresh mild bite choose stalks with firm green tops
- Salt and ground black pepper: Essential to round out flavors opt for fresh ground pepper and flaky salt if possible
- Eggs: Binds everything together use large eggs at room temperature for smoother mixing
- All-purpose flour: Helps firm up the patties and gives the cakes a nice crust sift to avoid lumps
- Neutral cooking oil: Vegetable or avocado works best for frying to a golden crispness
- Mayonnaise: Forms the rich base of the spicy sauce choose full-fat for max creaminess
- Gochujang: Provides signature spicy complexity find it refrigerated at most Asian markets or grocers
- Lemon juice: Brightens and lifts the sauce always go for freshly squeezed
- Sugar: Optional but helps balance the spicy mayo especially if your gochujang is extra hot
Step-by-Step Instructions
- Prepare the Mix:
- Use a large bowl to combine the thoroughly drained tuna with onion carrot green onion salt and pepper. Add in eggs and sifted flour. Mix carefully until every bit is coated and the blend is uniform with no dry spots.
- Form the Cakes:
- Shape the mixture into small patties around two to three inches wide using your hands or a spoon. Pat them gently so they hold together well. You will end up with about eight cakes.
- Cook the Patties:
- Heat the oil in a non-stick skillet over medium heat. Test with a single drop of water it should sizzle softly. Lay the patties in carefully in a single layer. Let them cook for two or three minutes on the first side without moving then flip and finish until golden brown and crispy.
- Make the Spicy Mayo:
- In a small bowl stir together the mayonnaise gochujang lemon juice and sugar if using until totally smooth. Taste for heat add more gochujang if you like it bolder.
- Serve Hot:
- Move the cooked cakes to a plate lined with paper towels to drain off any extra oil. Serve while warm with a generous drizzle or a side of spicy mayo for dipping.
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Tuna is my go-to for quick meals but with a spoonful of spicy gochujang and a fresh finish from green onions these cakes feel far more special than their humble start. My youngest son always tries to sneak extra mayo when I am not looking and the zing is honestly the main reason these fly off the plate.
Storage Tips
Keep leftover tuna cakes in a sealed container in the fridge for up to three days. To reheat use a hot non-stick pan or air fryer so the edges get their signature crunch back. The spicy mayo will keep in the fridge too just give it a quick stir before serving again.
Ingredient Substitutions
If you do not have gochujang try sriracha or chili garlic sauce although the flavor will shift a bit. For gluten free cakes use rice flour or certified gluten free all-purpose. Shred zucchini or bell pepper in place of carrot for a twist.
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Serving Suggestions
Stack these cakes on warm rice for a fast weeknight bowl lunch or tuck them in slider buns with crunchy lettuce for a fun dinner. They go well alongside a crisp cucumber salad or as a finger food for any get together.
Cultural Context
Gochujang is the magical Korean chili paste that sets these cakes apart giving deep savory notes and a little kick. While traditional Korean recipes often use fresh fish or seafood these cakes are a handy shortcut with a nod to beloved home-cooked banchan.
Recipe FAQs
- → How do you keep tuna cakes from falling apart?
Ensure excess moisture is drained from the tuna and use eggs and flour as binders. Mix thoroughly for best structure.
- → What oil is best for pan-frying the cakes?
Neutral oils like vegetable or avocado oil work well due to their high smoke points and subtle flavors.
- → Can the cakes be made ahead?
Yes, shape the patties and refrigerate them for up to a day before cooking. Reheat gently to preserve crispness.
- → Is there a substitute for gochujang in the mayo?
If gochujang isn't available, use sriracha or another chili paste for similar heat and flavor balance.
- → What sides pair well with these tuna cakes?
Fresh salads, steamed rice, or quick pickled vegetables complement the flavors and add texture variety.