- What are the best tuna cakes for building flavor?

The boldest Asian-style tuna cakes use canned tuna in water for a firmer texture and allow flavor absorption. Add-ins like gochujang, garlic, or miso can instantly elevate the base. Stick to chunk light or solid white albacore for best results.

- Is spicy mayo or aioli better for tuna cakes?

Both work beautifully. Technically, aioli has garlic and egg, while spicy mayo is a shortcut blend of mayo and spice. This recipe keeps it simple with spicy mayo using gochujang, but you can sub in roasted garlic for a more aioli-like experience.

- How much protein is in these tuna cakes?

Each tuna cake made with 5 oz of canned tuna (split into 8 patties) contains roughly 7–9g of protein per cake , depending on the brand. Paired with the eggs in the recipe, these are a great high-protein option for lunch or dinner.

- Are these safe for kids and spice-sensitive eaters?

Yes—just scale down the gochujang or skip it altogether in the sauce. You can offer a non-spicy mayo version alongside for dipping. The cakes themselves aren’t inherently spicy unless you mix chili into the batter.

- When’s the best time to eat tuna cakes for max satisfaction?

Fresh off the skillet is best! The crispy edges are still hot, the spicy mayo is creamy and cool, and the flavors are at their peak. But they also make great leftovers when reheated in a pan for meal prep or lunchboxes.

- Can I make tuna cakes without mayo or eggs?

Yes. For egg-free, use a flax egg or chia egg. For mayo-free sauce, blend Greek yogurt with sriracha or chili paste. It won’t be as rich, but it’s a lighter option for those avoiding traditional condiments.

How to Make the Best Bold Asian Style Tuna Cakes with Spicy Mayo?

Description

Bold Asian-Style Tuna Cakes with Spicy Mayo are crispy, flavorful patties packed with tender tuna, fresh vegetables, and a bold kick from a gochujang-laced sauce. Quick, easy, and perfect for a protein-rich meal or appetizer.

Ingredients

Units Scale

2 cans tuna, drained
1/4 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped green onion
1/4 tsp salt
2 pinches pepper
2 eggs
3 tbsp flour
2 tbsp oil
3 tbsp mayo
1 tbsp gochujang
1 tsp lemon juice
1/2 tsp sugar (optional)

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Instructions

In a large bowl, mix drained tuna, chopped onion, carrot, green onion, salt, pepper, eggs, and flour until well combined.
Heat oil in a skillet over medium heat.
Shape the mixture into small patties and cook for 3-4 minutes on each side until golden brown and crispy.
In a separate bowl, whisk together mayonnaise, gochujang, lemon juice, and sugar (if using) to make the spicy mayo.
Serve tuna cakes hot with a drizzle or side of spicy mayo.

Notes

Use panko instead of flour for a crunchier texture.
Spicy mayo can be made ahead and stored in the fridge for up to 5 days.
Add minced garlic or ginger for extra flavor.
Serve over rice or lettuce wraps for a full meal.

Nutrition

Serving Size: 2 tuna cakes
Calories: 280
Sugar: 1g
Sodium: 480mg
Fat: 19g
Saturated Fat: 3.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0.5g
Protein: 18g
Cholesterol: 115mg