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Tuna Cakes with Spicy Mayo

Tuna Cakes with Spicy Mayo: Crispy Bites of Flavor Bliss

Experience Tuna Cakes with Spicy Mayo, a quick meal bursting with Korean-inspired flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cakes
Course: Dinner
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 2 cans Canned Tuna Use thoroughly drained tuna for the best texture.
  • 1 medium Onion Provides aromatic flavor; substitute with shallots for a milder taste.
  • 1 medium Carrot Adds sweetness and texture; fresh or grated works beautifully here.
  • 2 stalks Green Onion Enhances flavor and freshness; feel free to swap with chives if needed.
  • 1 teaspoon Salt Essential for enhancing flavors—be precise with your measurement!
  • 1 teaspoon Pepper Adds a nice touch of heat; adjust according to your spice preference.
  • 2 large Eggs Acts as a binder; can be replaced with flax eggs for a vegan option.
  • 1/2 cup Flour Helps hold everything together; gluten-free flour is a great substitute.
  • 3 tablespoons Oil For frying; use vegetable or canola oil.
For the Spicy Mayo
  • 1/2 cup Mayonnaise The creamy base for the dip; consider Greek yogurt or light mayo.
  • 1 tablespoon Gochujang Adds depth and heat; substitute with sriracha if preferred.
  • 1 tablespoon Lemon Juice Provides a touch of acidity; vinegar serves as a good alternative.
  • 1 teaspoon Sugar Balances the flavors; use honey or maple syrup for different sweetness.

Equipment

  • mixing bowl
  • skillet
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine drained tuna, chopped onion, grated carrot, and sliced green onion. Add salt and pepper, then gently mix. Stir in eggs and flour until just combined.
  2. Shape the mixture into small patties, about 2-3 inches in diameter, ensuring they are uniform. Place them on a plate lined with parchment paper.
  3. Heat a non-stick skillet over medium heat, adding enough oil to coat the bottom. Fry patties for 2-3 minutes on each side until golden and crispy.
  4. Prepare spicy mayo by whisking together mayonnaise, gochujang, lemon juice, and sugar in a small bowl until creamy.
  5. Once patties are cooked, transfer to a paper towel-lined plate to absorb excess oil. Serve warm with spicy mayo on the side.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Ensure tuna is well-drained and use fresh vegetables for best results. Customize your dip as desired.

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