I absolutely love this recipe for Bold Asian-Style Tuna Cakes with Spicy Mayo. It combines my favorite flavors in such an easy way. These tuna cakes are not just tasty; they also come together really quickly, making them perfect for lunch or a light dinner.
I remember making tuna cakes with my sister Jennifer when we were kids. We would feel so proud of our cooking skills, even if we just mixed a few ingredients. Nowadays, it still reminds me of those family cooking days, especially with a little kick from the gochujang.
Your Ingredients List
- 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
My Go-To Equipment
- Large mixing bowl
- Non-stick skillet
- Measuring cups and spoons
- Spatula or spoon
- Paper towels
The Simple Steps to Follow
- 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.
Healthy Twists on a Classic
You can incorporate various vegetables or switch to whole grain flour for added nutrients. Zucchini or bell peppers can also lend great flavor. For a healthier option, consider baking the cakes instead of frying.
Serving Suggestions From My Table
I love to serve these tuna cakes with a crisp green salad or some steamed vegetables. A side of jasmine rice enhances the meal beautifully. Enjoy it with a refreshing drink like iced tea or lemon water.
Getting It Just Right
Make sure the oil is hot enough before adding the cakes to achieve a perfect golden brown. If you find the mixture too wet, add a bit more flour. Don’t forget to squeeze a little lemon juice on top just before serving— it brightens up all the flavors.
How to Store Leftovers
Store any leftover tuna cakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or on a skillet to keep them crispy. You can also freeze them for up to a month. Just remember to thaw them in the fridge before reheating.
Enjoy Every Moment
Cooking can be such a joy, especially when it brings back fond memories. Relish those moments with friends and family while savoring each bite of your homemade tuna cakes. Every dinner can be a celebration, especially when you share these delights!
A Few Common Questions
How can I make spicy tuna cakes without gochujang?
You can substitute gochujang with sriracha or another chili paste for some heat. If you prefer a milder taste, use just a small amount or leave it out altogether.
Can I use canned salmon instead of tuna?
Absolutely! Canned salmon works great as a substitute. It will give a slightly different flavor profile, but it will still be delicious.
What can I serve with bold Asian-style tuna cakes?
You can pair these tuna cakes with dipping sauces like soy sauce or sweet chili sauce. A fresh salad or some steamed broccoli complements the dish perfectly, and it adds a nice crunch.
Print
Bold Asian-Style Tuna Cakes with Spicy Mayo
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
These quick and tasty tuna cakes are infused with Korean gochujang and served with a spicy mayo, perfect for lunch or a light dinner.
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 the eggs and flour. Mix until well combined.
- Shape the mixture into small patties, about 2–3 inches in diameter.
- Heat oil in a non-stick skillet over medium heat.
- Add the tuna cakes in a single layer, cooking for 2–3 minutes per side until golden brown.
- Meanwhile, mix the mayonnaise, gochujang, lemon juice, and sugar in a small bowl until smooth.
- Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm with spicy mayo.
Notes
For added nutrients, incorporate various vegetables or switch to whole grain flour. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: tuna cakes, spicy mayo, Asian cuisine, quick dinner, seafood recipe