Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe
These Bold Asian-Style Tuna Cakes with Spicy Mayo are a flavorful twist on traditional tuna cakes. The combination of tender tuna, crunchy vegetables, and a spicy mayo sauce creates a delicious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 tuna cakes 1x
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Asian
- Diet: Pescatarian
Ingredients
Scale
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 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
Instructions
- Prepare the mix – 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.
- Form the cakes – Using clean hands or a spoon, shape the mixture into small patties, about 2–3 inches in diameter. You should get around 8 pieces.
- 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.
- Make the spicy mayo – While the cakes cook, mix the mayonnaise, gochujang, lemon juice, and sugar in a small bowl. Stir until smooth and creamy.
- Serve hot – Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm, drizzled or dipped in spicy mayo.
Nutrition
- Serving Size: 1 tuna cake
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Tuna Cakes, Asian, Spicy Mayo, Gochujang, Appetizer, Easy Recipe
