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

ByJulian Dempsey January 5, 2026January 5, 2026

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Introduction

If you’re looking for a fresh and flavorful seafood dish, these Asian-Style Tuna Cakes with Spicy Mayo offer a delightful twist. Crispy on the outside and tender inside, they’re quick to make and perfect for an easy dinner or appetizer.

Three golden-brown crispy cakes sit on a white plate with a white marbled texture underneath. The closest cake is cut open in the middle, showing a creamy light orange sauce slowly oozing out. The cakes are topped with more of the creamy sauce, small black sesame seeds, and chopped green onions scattered around and on top. The cakes have a crunchy, textured surface with bits of white and green inside, indicating mixed ingredients. In the blurry background, more cakes and a bowl of sauce are visible. 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 until everything is 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 patties.
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 until golden brown and crisp.
Step 4: While the cakes cook, mix mayonnaise, gochujang, lemon juice, and sugar (if using) in a small bowl 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 dipping or drizzling.

Tips & Variations

Drain the tuna thoroughly to prevent soggy cakes and help them bind better.
Use fresh vegetables like carrots and green onions for added crunch and color.
Keep the patties small to ensure even cooking and easier flipping.
Mix the ingredients gently to maintain a tender texture in the cakes.
Add a pinch of garlic powder to the spicy mayo for an extra savory boost.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain crispiness or warm in the oven. The spicy mayo can be kept separately in the fridge for up to 3 days.

How to Serve

Three round, golden-brown crispy cakes sit on a white plate with a white marbled texture background. The front cake is cut open, showing white flaky inside with some herbs and a thick light orange sauce flowing out from the center. The cakes are topped with more of the creamy sauce, sprinkled with black sesame seeds and chopped green onions. More green onions are scattered around the plate for decoration. The texture of the cakes looks crunchy on the outside with a soft interior. 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 and flaked fresh tuna as a substitute. Just ensure it is cooked and cooled before mixing with the other ingredients.

Is there a substitute for gochujang in the spicy mayo?

If you don’t have gochujang, you can use sriracha or another chili paste, though the flavor will differ slightly. Adjust the quantity to your preferred spice level.