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Tuna Cakes with Spicy Mayo

Delicious Tuna Cakes with Spicy Mayo for a Quick Dinner

Enjoy these Tuna Cakes with Spicy Mayo, a quick and flavorful dinner option perfect for busy nights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tuna Cakes
  • 2 cans Tuna drained well
  • 1 medium Onion finely chopped
  • 1 medium Carrot grated
  • 2 stalks Green Onion sliced
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper freshly ground
  • 2 large Eggs or flax egg for vegan option
  • 1 cup All-Purpose Flour or gluten-free flour if needed
  • 1 tablespoon Cooking Oil for frying
For the Spicy Mayo
  • 1/2 cup Mayonnaise or Greek yogurt
  • 1 tablespoon Gochujang or sriracha
  • 1 tablespoon Lemon Juice or rice vinegar
  • 1 teaspoon Sugar optional

Equipment

  • large mixing bowl
  • Skillet
  • Spatula
  • Parchment paper
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Tuna Mixture: In a large mixing bowl, combine tuna, onion, carrot, green onion, salt, pepper, eggs, and flour until just combined.
  2. Shape the Patties: Shape the mixture into small patties, about 2-3 inches in diameter, yielding around eight patties.
  3. Heat the Skillet: Heat oil in a skillet over medium heat until shimmering, approximately 2-3 minutes.
  4. Cook the Patties: Fry each patty for 2-3 minutes on each side until golden brown and crispy.
  5. Prepare the Spicy Mayo: Whisk together mayonnaise, gochujang, lemon juice, and sugar in a small bowl.
  6. Drain and Serve: Transfer cooked patties to paper towels to absorb excess oil. Serve hot with spicy mayo.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 20gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store cooked tuna cakes in an airtight container for up to 3 days. Freeze leftover cakes for up to 2 months.

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