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These crunchy, amber tuna cakes turn ordinary canned fish into a flavor-packed Korean-style treat. Each bite balances the tangy gochujang mayo with savory notes, while the crisp panko shell makes them impossible to resist - folks always grab seconds.
I whipped up these tuna cakes when I needed something fresh in our dinner lineup. Nobody was sure about them at first, but they vanished so fast I now have to make twice as many every time. That gochujang mayo really turns them from basic to mind-blowing.
Ingredients
- Canned tuna: Drained thoroughly so the cakes stick together
- Eggs: Work as the glue holding everything in place
- Green onions: Give a light, fresh kick that works well with tuna
- Bell peppers: Add brightness, snap and gentle sweetness
- Panko breadcrumbs: The key to that can't-resist outer crunch
- Gochujang: This Korean hot paste brings perfect warmth and sweetness
- Mayonnaise: Adds creaminess and helps everything stick together
- Fresh vegetables: Chopped small for even mixing throughout
Step-by-Step Instructions
- Mix Up The Dips:
- Stir mayo and gochujang together for your spicy sauce. The smooth creaminess tames the heat perfectly. For the soy dip, blend soy sauce, water, rice vinegar and sugar until sugar melts away. You can make these ahead and keep them cold.
- Put Together The Tuna Mix:
- Grab a big bowl and combine your drained tuna, beaten eggs, chopped veggies, flour, salt and about half the panko. Throw in your gochujang mayo mix and stir carefully. Mix everything well without breaking up the tuna too much. You want it wet but still able to form shapes.
- Form Your Cakes:
- An ice cream scoop works great for even-sized cakes. Scoop some mix, roll into balls, then coat with leftover panko crumbs. Press gently into flat cakes about half inch thick. Push extra panko onto any bare spots. Don't press too hard or they'll end up dense instead of fluffy.
- Cook Till Golden:
- For stovetop, use medium-low heat with oil, cover for five minutes, flip, add more oil and cook another five minutes. Air fryer? Go with 356°F for 8-10 minutes each side. Oven fans should heat to 392°F and bake 10 minutes per side after a light oil spray. Whatever way you pick, look for that nice golden-brown outside that says they're crispy.
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Gochujang really makes this dish special. I found it during a cooking class years ago and now always keep it in my fridge. The first time I made these for a get-together, my Korean American neighbor said they reminded her of her mom's cooking - that's still the best compliment I've ever gotten about my food.
Storage Tips
These tuna cakes stay good in the fridge for up to 3 days if you keep them in a sealed container. To get them crispy again, warm them in an air fryer or toaster oven for 3-4 minutes. You can use the microwave if you're in a hurry, but you'll lose some of that amazing crunch that makes them so good.
Creative Serving Ideas
While they taste great by themselves, these cakes work in many different ways. Try them on small buns with extra gochujang mayo and crisp lettuce, or put them on rice with kimchi and a fried egg on top. For something lighter, place them on mixed greens with sesame ginger dressing. When I have friends over, I stick toothpicks in them and set out both dipping sauces.
Customization Options
What's great about this dish is how easy it is to change up. Try canned salmon instead of tuna, or mix in some finely chopped kimchi for a true Korean twist. If you can't eat gluten, use rice flour instead of all-purpose and crushed rice crackers instead of panko. Going dairy-free? Plant-based mayo works just as well. If you love spicy food, add more gochujang or a spoonful of Korean chili flakes.
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These crunchy, golden tuna cakes will soon become a family favorite, giving you that perfect mix of bold flavor and irresistible texture.
Frequently Asked Questions
- → Can I substitute the gochujang paste with something else?
Sure thing! Try using sriracha or sambal oelek mixed with a bit of honey for sweetness instead. It'll taste different but still really good. Want something milder? Mix tomato paste with a tiny bit of cayenne pepper.
- → How do I store leftover tuna patties?
Put your cooled patties in a sealed container in the fridge and they'll stay good for up to 3 days. When you want to eat them again, warm them in your oven at 350°F for about 5-7 minutes, or toss them in your air fryer at 350°F for 3-4 minutes to make them crispy again.
- → Can I make these tuna patties ahead of time?
Absolutely! You can get the patties ready through the coating step and keep them in your fridge, covered, for up to a day before cooking. You can even freeze the raw patties on a baking sheet until they're firm, then pop them in a freezer bag for up to 3 months. Just cook them straight from frozen and add a few extra minutes to your cooking time.
- → What can I serve with these tuna patties?
These Korean tuna cakes go great with a bowl of steamed rice, some kimchi, or a simple green salad. They're also awesome in lettuce wraps with pickled veggies or stuffed into slider buns with gochujang mayo spread on top. Want a full Korean meal? Serve them alongside banchan, those little side dishes you get at Korean restaurants.
- → Can I use fresh tuna instead of canned?
You bet! For fresh tuna, finely chop about 7 ounces of tuna steak and quickly cook it in a pan until it's just done. Let it cool all the way before mixing it into your recipe. Fresh tuna will feel different in your mouth but might give you an even tastier result.
- → Is there a gluten-free version of this recipe?
Definitely! To make them gluten-free, swap the regular flour for rice flour or a gluten-free flour mix. Use gluten-free breadcrumbs or crushed rice crackers instead of panko. Don't forget to check that your gochujang and soy sauce are gluten-free too, since many regular brands contain wheat.