Bold Asian-Style Tuna Cakes Mayo (Print-Friendly Version)
Crispy tuna cakes meet spicy mayo for a bold, Asian-inspired seafood favorite perfect for quick meals.
# What You’ll Need to Make This:
→ Tuna Cakes
01 -
2 cans (140 g each) tuna in water, drained thoroughly
02 -
60 ml finely chopped onion
03 -
60 ml chopped carrot
04 -
60 ml chopped green onion
05 -
1.25 ml salt
06 -
2 pinches ground black pepper
07 -
2 large eggs
08 -
45 ml all-purpose flour
09 -
30 ml neutral cooking oil (vegetable or avocado oil), for frying
→ Spicy Mayo
10 -
45 ml mayonnaise
11 -
15 ml gochujang (Korean red chili paste)
12 -
5 ml lemon juice
13 -
2.5 ml sugar (optional, for balance)
# How to Prepare:
01 -
In a large mixing bowl, combine the drained tuna, chopped onion, carrot, green onion, salt, and black pepper. Add the eggs and flour, then mix gently until the ingredients are evenly incorporated.
02 -
Using clean hands or a spoon, portion the mixture and form into small cakes approximately 5–7 cm in diameter. You will yield about 8 patties.
03 -
Heat the neutral cooking oil in a non-stick skillet over medium heat. Arrange the tuna cakes in a single layer without overcrowding. Fry for 2–3 minutes per side, or until each cake develops a golden, crisp exterior.
04 -
While the cakes cook, in a small bowl, combine the mayonnaise, gochujang, lemon juice, and sugar if using. Stir until smooth and creamy.
05 -
Transfer the cooked tuna cakes to a plate lined with paper towel to remove excess oil. Serve hot with spicy mayo for dipping or drizzling.
# Extra Tips:
01 -
Ensure tuna is thoroughly drained to achieve cakes that bind and crisp well.
02 -
Chopped carrots and green onions deliver freshness, color, and texture.
03 -
Forming smaller cakes makes turning and even cooking easier.
04 -
Mix gently to maintain a tender patty and avoid toughness.
05 -
Enhance the spicy mayo by adding a pinch of garlic powder if desired.