Bold Asian-Style Tuna Cakes with Spicy Mayo 

These crispy, flavorful tuna cakes are infused with Korean-inspired spices and paired with a creamy, spicy mayo. They're quick to prepare, making them perfect for a satisfying lunch, appetizer, or dinner. The combination of tender tuna, fresh vegetables, and a spicy kick is sure to delight your taste buds.

Ingredients

For the Tuna Cakes:

• 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 large eggs
  
  

• 3 tbsp all-purpose flour
  
  

• 2 tbsp neutral cooking oil (vegetable or avocado oil)
  
  

For the Spicy Mayo:

• 3 tbsp mayonnaise
  
  

• 1 tbsp gochujang (Korean red chili paste)
  
  

• 1 tsp lemon juice
  
  

• Optional: 1/2 tsp sugar for balance
  
  

Directions

1. Prepare the Tuna Mixture: In a large bowl, combine the drained tuna, chopped onion, carrot, green onion, salt, and pepper. Add the eggs and flour, mixing until well combined.
   
   

2. Form the Cakes: Shape the mixture into small patties, about 2–3 inches in diameter. You should get around 8 pieces.
   
   

3. Cook the Patties: 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.
   
   

4. Prepare the Spicy Mayo: While the cakes cook, mix the mayonnaise, gochujang, lemon juice, and sugar (if using) in a small bowl. Stir until smooth and creamy.

5. Serve: Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm, drizzled or dipped in spicy mayo.
   
   

Nutritional Information (per serving)

• Calories: Approximately 250 kcal
  
  

• Protein: 20g
  
  

• Fat: 15g
  
  

• Carbohydrates: 10g
  
  

• Fiber: 1g
  
  

• Sugar: 2g
  
  

• Sodium: 600mg