Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe
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.
- 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
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, 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.
- 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.
- 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.
- 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.
- 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
