Bold Asian-Style Tuna Cakes Mayo (Print Version)
Tender tuna cakes with bold Asian-inspired flavors, served warm with a creamy, spicy mayo dipping sauce.
# Ingredients:
→ For the Tuna Cakes
01 -
10 oz tuna in water, drained well
02 -
1/4 cup finely chopped onion
03 -
1/4 cup chopped carrot
04 -
1/4 cup chopped green onion
05 -
1/4 tsp salt
06 -
2 pinches ground black pepper
07 -
2 eggs
08 -
3 tbsp all-purpose flour
09 -
2 tbsp neutral cooking oil (vegetable or avocado oil)
→ For the Spicy Mayo
10 -
3 tbsp mayonnaise
11 -
1 tbsp gochujang (Korean red chili paste)
12 -
1 tsp lemon juice
13 -
Optional: 1/2 tsp sugar for balance
# Steps:
01 -
In a large bowl, combine the drained tuna, chopped onion, carrot, green onion, salt, and pepper. Add in the eggs and flour. Mix everything until well combined and evenly coated.
02 -
Using clean hands or a spoon, shape the mixture into small patties, about 2–3 inches in diameter. You should get around 8 pieces.
03 -
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.
04 -
While the cakes cook, mix the mayonnaise, gochujang, lemon juice, and sugar in a small bowl. Stir until smooth and creamy.
05 -
Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm, drizzled or dipped in spicy mayo.