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
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 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