Dinner

Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe

Name: Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 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

ByLily Monroe January 20, 2026January 20, 2026

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Introduction

These Bold Asian-Style Tuna Cakes are a flavorful and satisfying dish perfect for a quick lunch or appetizer. Paired with a creamy and spicy mayo, they offer a delicious blend of textures and bold flavors that are sure to impress.

A close-up of a white plate with a stack of two golden brown, crispy rice cakes with black sesame seeds mixed in, topped with a creamy light beige sauce that drips down the sides, and sprinkled with sliced green onions on top and around the plate. The rice cakes have a crunchy texture on the outside and a soft, grainy inside. Additional rice cakes can be seen blurred in the background on the same plate, all on a white marbled surface. 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, mixing 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 the 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 until golden brown and crisp.
Step 4: While the cakes cook, combine 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 for drizzling or dipping.

Tips & Variations

For a gluten-free option, substitute the all-purpose flour with rice flour or a gluten-free flour blend.
Add finely chopped fresh herbs like cilantro or parsley for an extra fresh flavor.
If you prefer less heat, reduce the amount of gochujang or replace it with a milder chili sauce.
Serve these tuna cakes on a bed of greens or inside soft buns to make sliders.

Storage

Store any leftover tuna cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to retain their crispiness, or warm briefly in the microwave. Keep the spicy mayo separate and store it chilled for up to 3 days.

How to Serve

The image shows a close-up of three golden brown patties stacked on a white plate with a white marbled texture surface. The patties have a crispy, crunchy outer layer with bits of green herbs and breadcrumbs visible in the texture. The top patty is topped with a light tan creamy sauce that drips slightly over the edges. This sauce is garnished with sliced green onions and small black sesame seeds scattered on and around the patties. In the blurry background, a white bowl containing more of the creamy sauce can be seen. 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 tuna?

Yes, you can use cooked fresh tuna that has been flaked. Just be sure it’s fully cooked and cooled before mixing with the other ingredients.

What can I substitute for gochujang if I can’t find it?

You can substitute gochujang with a mixture of chili paste or sriracha combined with a small amount of miso paste or soy sauce to mimic the spicy and fermented flavor.