I make Bold Asian-Style Tuna Cakes with Spicy Mayo when I want a fast, bold dinner with little prep. I discovered this mix on busy weeknights. It cooks in minutes and fills the table quickly. The spicy mayo adds a bright, creamy kick that lifts simple pantry tuna into a solid meal.
I usually pair the cakes with a quick salad or steamed rice. They fit lunch or dinner. They reheat well and freeze fine. I keep the mix simple so I can change it fast. If you want a similar warm, easy meal, see a simple soup idea for a cold night at a quick tortellini soup.
This recipe makes small, crisp tuna patties with a bold, spicy mayo. The cakes taste savory, slightly sweet, and a little hot from the gochujang. People make it for quick weeknight dinners, easy lunches, or casual snacks. It works as a main dish with rice or as a snack with a dipping sauce. This dish uses canned tuna, so it stays affordable and quick to make.
Why make this recipe
This dish saves time. Canned tuna is ready to use and the cake mix comes together fast. The flavors are strong and carry well, so small bites still feel full. You can swap vegetables or seasonings easily. It cooks in one pan, so cleanup is simple. This recipe works for meal prep, quick dinners, or when you need a filling snack without much fuss.
How to make this recipe
You mix the tuna with the vegetables, eggs, and flour to hold it together. Shape into small patties and fry them in hot oil until both sides are brown. While they cook, stir the mayo and gochujang into a smooth sauce. The cakes finish in minutes, and you can drain them on paper towels. Expect crisp edges and a soft center. The sauce adds cream and heat to each bite.
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
The tuna gives the cakes protein and a mild fish flavor. The onion, carrot, and green onion add crunch and fresh bite. Eggs and flour bind the mix so the patties hold shape. Oil gives a crisp outside when frying. Mayonnaise and gochujang make the bold spicy mayo. Lemon juice brightens the sauce. For other easy baked ideas, try a simple egg and tomato bake like baked feta eggs with tomatoes and spinach.
Directions
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.
Using clean hands or a spoon, shape the mixture into small patties, about 2–3 inches in diameter. You should get around 8 pieces.
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.
While the cakes cook, mix the mayonnaise, gochujang, lemon juice, and sugar in a small bowl. Stir until smooth and creamy.
Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm, drizzled or dipped in spicy mayo.
Notes: Drain the tuna well so the mix is not wet. Shape patties evenly so they cook the same. Do not crowd the pan to keep them crisp. For a one-pan dinner with pasta, this technique is like a quick bake or toss in a baked pasta dish such as a simple baked ziti.
How to serve this recipe
Serve the cakes warm. They work with steamed rice, a light salad, or in a soft bun as a sandwich. Drizzle the spicy mayo on top or offer it for dipping. Add extra green onion or a lemon wedge for brightness. This dish fits casual dinners, quick lunches, or party finger food. For a fuller plate, add steamed vegetables or a small noodle side.
How to store this recipe
Cool the cakes to room temperature before storing. In the fridge, keep them in an airtight container for 3–4 days. Reheat in a skillet or oven to keep them crisp. To freeze, place single layers on a tray until firm, then move to a freezer bag. Frozen cakes keep for 2–3 months. Thaw in the fridge overnight before reheating. Store the spicy mayo separately for best texture.
Tips to make this recipe
Use cold tuna straight from the drain so the mix does not get soggy. Don’t skip the flour — it helps bind without adding heavy taste. If patties fall apart, add a bit more flour or one more egg. Keep oil at medium heat so they brown but do not burn. For other quick protein swaps or comfort ideas, see this chicken spaghetti tip at best chicken spaghetti recipe.
Variation
Swap the gochujang for sriracha or chili paste for a different heat profile. Replace carrot with grated zucchini (squeeze out extra water first). Use panko instead of flour for a lighter crust. For a milder version, cut the gochujang in half and add a touch more mayo. The basic mix is flexible, but the canned tuna texture limits very wet substitutions.
FAQs
Q: Can I bake the cakes instead of frying?
A: Yes. Bake at 400°F (200°C) for 10–12 minutes, flip once.
Q: Can I use tuna in oil?
A: Yes. Drain well and reduce added oil when frying.
Q: Can I make the mayo ahead?
A: Yes. Keep it in the fridge up to 3 days.
Q: How do I keep cakes crisp when reheating?
A: Reheat in a skillet or oven, not microwave.
Conclusion
This version makes a fast, bold meal that fits busy days. The tuna cakes cook quickly and the spicy mayo brings bright flavor. They work for lunches, dinners, or snacks and store well in the fridge or freezer. For another take and reader-tested notes, see Asian-Style Tuna Cakes with Spicy Mayo – The Yummy Bowl. You can also compare a similar home recipe at Asian-style Tuna Cakes with Spicy Mayo – Strawberry Cream Kitchen.
Print
Bold Asian-Style Tuna Cakes with Spicy Mayo
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Quick and flavorful tuna cakes paired with a spicy mayo, perfect for lunches or dinners.
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
- In a large bowl, combine the drained tuna, chopped onion, carrot, green onion, salt, and pepper. Add in the eggs and flour. Mix until combined.
- Shape the mixture into small patties, about 2–3 inches in diameter, yielding around 8 pieces.
- Heat oil in a non-stick skillet over medium heat. Once hot, add the tuna cakes in a single layer and cook for 2–3 minutes per side until golden brown and crisp.
- While the cakes cook, mix mayonnaise, gochujang, lemon juice, and sugar in a small bowl until smooth and creamy.
- Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm, drizzled or dipped in spicy mayo.
Notes
Drain the tuna well to prevent a wet mix. Shape patties evenly for uniform cooking. Do not crowd the pan to maintain crispness during frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 cakes
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg
