If you’ve been searching for a delightful, easy-to-make snack or meal that bursts with flavor and texture, this Korean Style Tuna Cakes Recipe is your new best friend. These golden, crispy patties combine tender tuna with a vibrancy of fresh vegetables and a hint of sesame, delivering irresistible bites every time. Whether you’re cooking for a busy weeknight dinner or impressing guests with something a little different, these tuna cakes hit the perfect balance of savory and comforting. Get ready to bring a touch of Korean-inspired magic to your kitchen!
Ingredients You’ll Need
The beauty of this Korean Style Tuna Cakes Recipe lies in its simplicity and the harmony of its ingredients. Each component is chosen to enhance the overall flavor while giving the cakes their signature texture and color, making it essential to gather these basics before you start cooking.
- Tuna (2 cans, 5 oz each): Use tuna in water, drained well to avoid soggy patties and provide a mild, meaty base.
- Onion (¼ cup, finely chopped): Adds subtle sweetness and a bit of crunch.
- Carrot (¼ cup, finely chopped): Brings natural sweetness and a lovely orange color that brightens each cake.
- Green onion (¼ cup, finely chopped): Infuses a fresh, slightly sharp bite that elevates the flavor profile.
- Eggs (2 large): Acts as a natural binder while adding richness to the mixture.
- All-purpose flour (â…“ cup): Helps hold the patties together without weighing them down.
- Sesame oil (1 tsp): Provides that unmistakable nutty fragrance that brings Korean dishes to life.
- Salt (¼ tsp): Enhances all the flavors.
- Black pepper (¼ tsp): Adds a gentle heat to balance the flavors.
- Neutral oil (2–3 tbsp for frying): Choose a light oil to crisp up the patties beautifully without overpowering them.
- Optional Garnishes: Sesame seeds, chopped green onion or parsley, soy-vinegar dipping sauce to add the perfect finishing touches.
How to Make Korean Style Tuna Cakes Recipe
Step 1: Chop & Prep
First things first, finely chop your onion, carrot, and green onion. This ensures every bite has a little crunch and bursts of fresh flavor. Make sure to drain the canned tuna very well, as excess liquid can make the patties fall apart or turn soggy when frying.
Step 2: Mix the Batter
In a large bowl, combine the tuna, chopped onion, carrot, and green onion with the eggs, flour, sesame oil, salt, and black pepper. Mixing these ingredients gently but thoroughly is key to forming a batter that holds together without being dense. You want a consistency that’s easy to scoop and shape.
Step 3: Shape the Patties
Using your hands or a scoop, portion the mixture into roughly 2-inch patties. Press gently to shape them without packing too tightly; this allows each cake to cook evenly and remain tender inside while getting a perfect crispy crust outside.
Step 4: Pan Fry
Heat your neutral oil in a skillet over medium heat. Once hot, carefully place the patties in the pan without overcrowding, working in batches if necessary. Cook each side for about 2 to 3 minutes until you see that gorgeous golden brown color. This frying step gives you that lovely crisp exterior that contrasts beautifully with the soft, savory inside.
Step 5: Drain & Serve
After frying, transfer the tuna cakes to paper towels to absorb any excess oil. This step keeps them from becoming greasy and helps maintain their crispiness. Now, your Korean Style Tuna Cakes Recipe is ready to shine—garnish as you like and serve them hot for the best flavor experience.
How to Serve Korean Style Tuna Cakes Recipe
Garnishes
Simple garnishes can elevate your Korean Style Tuna Cakes Recipe beautifully. Sprinkle toasted sesame seeds over the top for a light crunch and extra nuttiness. Adding finely chopped green onions or fresh parsley provides a fresh pop of color and flavor that complements the deep savoriness of the patties.
Side Dishes
Pair these tuna cakes with a crisp green salad dressed in sesame and soy vinaigrette, or serve alongside steamed rice and some pickled vegetables to create a balanced Korean-inspired meal. A small bowl of soy-vinegar dipping sauce on the side adds tang and umami, making every bite even more delightful.
Creative Ways to Present
For a fun twist, serve the tuna cakes on mini lettuce cups topped with a drizzle of spicy mayo or gochujang sauce, turning them into easy-to-eat bites perfect for gatherings. They also work wonderfully as sandwich fillers or sliders when piled with crunchy slaw and your favorite sauces for a fusion-style lunch.
Make Ahead and Storage
Storing Leftovers
If you have leftover Korean Style Tuna Cakes, store them in an airtight container in the refrigerator for up to 2 days. Placing a paper towel between layers helps absorb any moisture and keeps them from becoming soggy, preserving their texture until you’re ready to enjoy them again.
Freezing
This recipe freezes beautifully. Lay the uncooked patties on a baking sheet lined with parchment paper and freeze until solid, then transfer to a zip-top bag or container. Frozen tuna cakes keep for up to 3 months and can be cooked straight from frozen, making meal prep a breeze.
Reheating
For reheating, the best results come from pan-frying the cakes briefly or warming them in a toaster oven to restore their crispness. Avoid microwaving if you want to keep that satisfying crunch. A quick sear in a hot skillet with a tiny bit of oil will bring back their golden exterior and delicious aroma.
FAQs
Can I use fresh tuna instead of canned?
While fresh tuna can be used, canned tuna is more practical for this recipe because it’s already cooked and shredded, making for a smoother batter. If using fresh, cook and flake it well before mixing.
Is there a gluten-free alternative for all-purpose flour?
Absolutely! You can substitute with gluten-free flour blends or even almond flour for a slightly different texture. Just keep in mind that binding properties may vary slightly.
Can I add other vegetables to the tuna cakes?
Definitely! Finely chopped zucchini, bell peppers, or even corn can add interesting flavors and textures. Just keep the pieces small so they incorporate well.
What’s the best oil for frying these cakes?
A neutral oil like canola, vegetable, or grapeseed works best because they won’t overpower the delicate flavors of the tuna cakes and withstand the medium heat needed for frying.
Can these tuna cakes be baked instead of fried?
Yes, for a lighter version, you can bake them at 400°F (200°C) on a greased baking sheet for about 15–20 minutes, flipping halfway through. The texture will be less crispy but still delicious.
Final Thoughts
There’s something wonderfully comforting and satisfying about making this Korean Style Tuna Cakes Recipe at home. It’s a recipe that feels both special and accessible, perfect for sharing with family or friends. Once you try these patties with their delightful combination of flavors and textures, they’re bound to become a staple in your kitchen. Happy cooking and even happier eating!
Print
Korean Style Tuna Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 patties (3–4 servings)
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
These Korean Style Tuna Cakes are flavorful and crispy patties made from canned tuna mixed with finely chopped vegetables and a hint of sesame oil. Perfect as a savory snack, appetizer, or light meal, they come together quickly with simple ingredients and cook to golden perfection in a skillet.
Ingredients
Main Ingredients
- 2 (5 oz) cans tuna in water, drained
- ¼ cup onion, finely chopped
- ¼ cup carrot, finely chopped
- ¼ cup green onion, finely chopped
- 2 large eggs
- â…“ cup all-purpose flour
- 1 tsp sesame oil
- ¼ tsp salt
- ¼ tsp black pepper
- 2–3 tbsp neutral oil, for frying
Optional Garnishes
- Sesame seeds
- Chopped green onion or parsley
- Soy-vinegar dipping sauce
Instructions
- Chop & Prep: Finely chop all the vegetables including onion, carrot, and green onion. Drain the canned tuna thoroughly to remove excess water.
- Mix the Batter: In a mixing bowl, combine the drained tuna, chopped onion, carrot, green onion, eggs, all-purpose flour, sesame oil, salt, and black pepper. Mix everything together until well integrated into a sticky batter.
- Shape the Patties: Using your hands or a scoop, form the mixture into 2-inch diameter patties. Handle gently so they hold their shape but remain tender inside.
- Pan Fry: Heat 2 to 3 tablespoons of neutral oil such as vegetable oil in a skillet over medium heat. Fry the patties for about 2 to 3 minutes on each side or until they turn golden brown and crispy outside. Make sure to fry them in batches if the skillet is crowded to maintain proper cooking.
- Drain & Serve: Remove the tuna cakes from the skillet and place them on paper towels to absorb excess oil. Garnish with sesame seeds, chopped green onion or parsley, and serve hot with soy-vinegar dipping sauce on the side.
Notes
- Make sure to drain the tuna well to avoid soggy patties.
- You can customize the dipping sauce to taste by adding some chili or garlic for extra flavor.
- Work in batches while frying to avoid overcrowding the pan which can prevent cakes from crisping properly.
- These patties can be served as an appetizer or paired with rice and a salad for a light meal.
- Leftover tuna cakes can be refrigerated and gently reheated in a skillet or oven.
