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

ByNaomi Fletcher February 14, 2026February 14, 2026

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Introduction

If you’re searching for a new twist on seafood, these Asian-Style Tuna Cakes with Spicy Mayo are about to become your next obsession. Packed with bold flavors and a crispy texture, they make a perfect quick dinner or appetizer.

The image shows four golden-brown, round crab cakes with a slightly crispy texture on top, arranged neatly on a white plate. Each crab cake has a light creamy sauce dollop on top, garnished with finely chopped green herbs. The plate is garnished with scattered green peas, adding a pop of bright green color. The background is a white marbled surface giving a clean and fresh look. The focus is close-up, showing the crab cakes’ crispy edges and moist inside. 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. Mix everything until well combined and evenly coated.
Step 2: Using clean hands or a spoon, shape the mixture into small patties about 2–3 inches in diameter. You should get around 8 pieces.
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, or until golden brown and crisp.
Step 4: While the cakes cook, mix the mayonnaise, gochujang, lemon juice, and sugar 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, drizzled or dipped in spicy mayo.

Tips & Variations

Drain tuna thoroughly to avoid soggy cakes and help the patties bind well.
Using fresh vegetables like carrots and green onions adds pleasant crunch and color.
Keep patties small for easier flipping and even cooking.
Mix gently to maintain a tender texture in the cakes.
For an extra savory note, add a pinch of garlic powder to the spicy mayo.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to keep them crisp. The spicy mayo can be stored separately in the fridge for up to 3 days.

How to Serve

The image shows four golden brown crab cakes with a crispy texture on a white plate. Each crab cake is topped with a small dollop of creamy white sauce and garnished with thin green herbs. Around the crab cakes, there are small scattered green onion slices adding a fresh pop of color. The plate is on a smooth white marbled surface, giving a clean and bright background. 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, fresh cooked tuna can be used for a fresher flavor, but make sure to flake it finely and drain any excess moisture to maintain the right texture for the cakes.