Description
Quick and flavorful tuna cakes paired with a spicy mayo, perfect for lunches or dinners.
Ingredients
Scale
- 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