Description
Whipping up Korean Style Tuna Cakes brings pure comfort right to your dinner table with zesty Asian-inspired flavors packed into crispy little patties. Seasoned with green onions, garlic, and a splash of soy sauce, these quick cakes turn simple canned tuna into something seriously delicious that makes your taste buds dance.
Ingredients
Scale
Protein:
- 2 cans (5 oz each) tuna in water
- 1 egg
Vegetables:
- 1 medium carrot
- ¼ onion
- 1 green onion
- 1 tablespoon chopped kimchi (optional)
Supporting Ingredients:
- 1 tablespoon flour
- 1 tablespoon mayonnaise
- 1 teaspoon gochujang (optional)
- ½ teaspoon sesame oil (optional)
- Salt
- Black pepper
- Oil for frying
Instructions
- Drain 2 cans of tuna thoroughly, ensuring no excess water remains. Use a fork to break tuna into small, uniform flakes.
- Mince 1 medium carrot, ¼ onion, and 1 green onion into tiny, consistent pieces for even distribution.
- Grab a medium mixing bowl and combine 2 cans of flaked tuna, chopped vegetables, 1 whole egg, 1 tablespoon flour, 1 tablespoon mayonnaise, and a pinch of salt and pepper.
- Stir ingredients until they create a cohesive, slightly sticky mixture that holds together easily when pressed.
- Measure out ½ tablespoon portions and shape into round, flat cakes approximately ½ inch thick with gentle pressure.
- Place a skillet over medium heat and add enough neutral oil to cover the bottom, about 2 tablespoons.
- Once oil reaches 350°F, carefully slide tuna cakes into the pan, leaving space between each cake.
- Cook for 2-3 minutes per side, watching for a golden-brown crust that signals perfect crispiness.
- Transfer cakes to a paper towel-lined plate to absorb excess oil and maintain crunchiness.
- Serve immediately while warm, accompanied by your favorite dipping sauce or steamed rice.
Notes
- Drain tuna thoroughly to prevent soggy cakes that fall apart during cooking.
- Use fresh green onions and grated garlic for maximum flavor depth in the patties.
- Chilling the mixture for 15 minutes before shaping helps cakes hold together better during frying.
- For a gluten-free version, swap wheat flour with almond or rice flour and use gluten-free mayo.
- Prep Time: 10 minutes
- Cook Time: 6-8 minutes
- Category: Tuna
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 240 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg