Bold Asian-Style Tuna Cakes with Spicy Mayo

• active time: 10 minutes
• total time: 20 minutes

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

Directions

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.

Nutrition

• Serving Size: 2–3 people (8 patties)
• Calories: 320
• Total Fat: 5g
• Total Carbohydrate: 12g
• Dietary Fiber: 4g
• Protein: 18g