Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe

Introduction

If you’re looking for a fresh and flavorful seafood dish, these Bold Asian-Style Tuna Cakes with Spicy Mayo are sure to impress. Crispy on the outside and tender inside, they come together quickly and are perfect for a weeknight dinner or appetizer.

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

1. Step 1: In a large bowl, combine the well-drained tuna, chopped onion, carrot, green onion, salt, and pepper. Add the eggs and flour, then mix gently until the mixture is well combined and evenly coated.
2. Step 2: Shape the mixture into small patties about 2 to 3 inches in diameter using clean hands or a spoon. You should get approximately 8 patties.
3. Step 3: Heat the oil in a non-stick skillet over medium heat. Once hot, place the tuna cakes in a single layer without overcrowding the pan. Cook for 2 to 3 minutes on each side, until golden brown and crisp.
4. Step 4: While the cakes cook, prepare the spicy mayo by mixing the mayonnaise, gochujang, lemon juice, and sugar (if using) in a small bowl until smooth and creamy.
5. Step 5: Transfer the cooked tuna cakes to a plate lined with paper towels to drain excess oil. Serve warm with the spicy mayo for dipping or drizzling.

Tips & Variations

• Make sure to drain the tuna thoroughly to avoid soggy patties that won’t hold together well.
• Add a pinch of garlic powder to the spicy mayo for an extra savory kick.
• Use fresh carrots and green onions to add crunch and vibrant color to your cakes.
• Keep the patties small for easier flipping and more even cooking.
• Mix gently to keep the texture tender rather than dense.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet over low heat to maintain crispiness or warm in the oven. The spicy mayo is best served fresh but can be stored separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Yes, fresh tuna can be used but will need to be cooked and finely chopped before mixing. Canned tuna is convenient and already cooked, making the recipe quicker to prepare.

Is gochujang spicy for this recipe?

Gochujang has a moderate heat level with a unique sweet and savory flavor. If you prefer less spice, start with less gochujang and adjust to taste.

Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe

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★★★★★

4.9 from 103 reviews

These Bold Asian-Style Tuna Cakes with Spicy Mayo are a flavorful and crispy seafood dish that combines perfectly seasoned tuna patties with a creamy, spicy Korean-inspired mayo. Ideal for a quick and satisfying dinner, these cakes are crunchy on the outside and tender inside, paired with a zingy dipping sauce that elevates the flavors.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 patties (serves 2–3 people) 1x
• Category: Dinner
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

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

1. Prepare the mix: In a large bowl, combine the drained tuna, finely chopped onion, carrot, green onion, salt, and pepper. Add the eggs and all-purpose flour to the mixture. Mix everything gently until well combined and evenly coated without overworking to maintain tender texture.
2. Form the cakes: Using clean hands or a spoon, shape the mixture into small patties approximately 2–3 inches in diameter. You should be able to make around 8 patties, which helps ensure even cooking and ease in flipping.
3. Cook the patties: Heat the neutral oil in a non-stick skillet over medium heat until hot. Add the tuna cakes in a single layer, avoiding overcrowding the pan. Cook each side for 2–3 minutes or until golden brown and crispy on the outside.
4. Make the spicy mayo: While the patties are cooking, prepare the spicy mayo by mixing mayonnaise, gochujang, lemon juice, and sugar (if using) in a small bowl. Stir until the mixture is smooth and creamy.
5. Serve hot: Transfer the cooked tuna cakes to a paper towel-lined plate to absorb any excess oil. Serve the cakes warm, drizzled with or dipped into the spicy mayo for the best flavor experience.

Notes

• Drain tuna thoroughly to avoid excess moisture that can make the mixture soggy and difficult to bind.
• Use fresh vegetables like carrots and green onions to add crunch and vibrant color to the cakes.
• Form smaller patties for easier flipping and even cooking.
• Mix the ingredients gently to prevent the cakes from becoming tough.
• For an extra savory note, add a pinch of garlic powder to the spicy mayo.

Keywords: tuna cakes, Asian-style tuna cakes, spicy mayo, gochujang mayo, quick seafood recipe, fried tuna patties