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If you are searching for a new twist on seafood these tuna cakes are our go to for quick weeknight dinners when we want something bold comforting and packed with flavor. The spicy mayo on the side adds just the right kick to keep you coming back for more.
These cakes first won over my kids at a last minute dinner. Now they are often requested when we need something simple but crave big flavor.
Ingredients
- Tuna in water: quality matters here choose a brand with firm flaky texture and no metallic taste
- Onion: for savory base go for yellow or white and chop finely for even mix
- Carrot: adds a touch of sweetness and crunch look for brightly colored firm carrots
- Green onion: brings fresh flavor the greener and firmer the better
- Salt: rounds out the seasoning flaky sea salt works well
- Ground black pepper: a few pinches add warmth opt for freshly ground for best taste
- Eggs: help bind everything together check for freshness
- All-purpose flour: keeps the patties from falling apart try unbleached variety
- Neutral cooking oil: ensures golden crispness choose avocado or high quality vegetable oil
- Mayonnaise: creamy base for the sauce go with full fat for richness
- Gochujang: gives the mayo its bold spicy kick select an authentic Korean brand for depth
- Lemon juice: adds brightness and cuts through the richness use fresh squeezed if possible
- Sugar (optional): a touch balances heat and acid regular granulated works fine
Step-by-Step Instructions
- Prepare the mix:
- Combine drained tuna chopped onion carrot green onion salt and pepper in a large bowl. Add eggs and flour. Mix gently but thoroughly until the mixture is evenly combined.
- Form the cakes:
- With your hands or a large spoon shape the mix into small patties about two to three inches wide. Aim for around eight pieces and keep the size uniform for even cooking.
- Cook the patties:
- Heat oil in a large nonstick skillet over medium heat. Arrange patties in a single layer without crowding. Cook each side for two to three minutes until deeply golden and crisp outside.
- Make the spicy mayo:
- While the cakes are frying stir mayonnaise gochujang lemon juice and optional sugar together in a small bowl until smooth and creamy. Taste and adjust spice or tang if needed.
- Serve hot:
- Remove the cooked cakes to a plate lined with paper towels to drain excess oil. Serve immediately with spicy mayo either drizzled or on the side for dipping.
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The gochujang mayo is my favorite part It takes only a moment and turns these into real craveworthy snacks. I remember making these with my daughter and letting her flip the patties for the first time. She ended up covered in crumbs but declared them the best tuna dinner ever.
Storage Tips
Let cakes cool fully before storing. Place them in a sealed container with parchment between layers. Refrigerate for up to three days. Reheat gently in a skillet to recreate that crispy crust. The mayo keeps in a jar for a week in the fridge.
Ingredient Substitutions
If you do not have gochujang sriracha and a bit more lemon make a great spicy mayo. No carrots Use red bell pepper or even zucchini chopped fine. Gluten free flour or panko can replace regular flour.
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Serving Suggestions
These are fantastic on a bed of greens with a drizzle of spicy mayo or tucked into sliders with crisp veggies. Add a scoop of rice with extra sauce for a fun bento style lunch. They hold up well for lunch boxes too.
Cultural Context
Tuna cakes show up in many cultures with slightly different flavors. The Asian style twist comes from gochujang and green onion which give them deep umami and heat. They remind me of fish cakes from Korean and Japanese homes.
Recipe FAQs
- → What type of tuna should I use?
Opt for canned tuna in water, drained very well to prevent sogginess in the mixture.
- → Can I substitute the vegetables?
Yes, swap in finely chopped bell pepper or celery for different crunch or color if desired.
- → Is gochujang necessary for the mayo?
Gochujang adds heat and savoriness, but sriracha or other chili paste can be used as alternatives.
- → How do I keep the cakes from falling apart?
Drain tuna thoroughly and do not overmix. Handle patties gently for a tender, cohesive result.
- → What is the best way to serve these cakes?
Serve hot, straight from the skillet, with a drizzle or dip of spicy mayo for the best flavor and texture.
- → Can these cakes be made ahead?
Yes, shape patties and refrigerate until ready to cook. Fry just before serving for peak crispness.