In a large bowl, combine drained tuna, chopped onion, carrot, green onion, salt, and pepper. Stir in beaten eggs and flour until everything is evenly blended and well combined.

Shape the mixture into patties about 2–3 inches in diameter, yielding approximately 8 delicious cakes that are ready to cook!

In a non-stick skillet, heat oil over medium heat. Fry the cakes in a single layer for 2–3 minutes on each side, until they are golden brown and crisp.

While the cakes are cooking, whisk together mayonnaise, gochujang, lemon juice, and sugar in a small bowl until smooth and creamy.

Once cooked, transfer the tuna cakes to a paper towel to drain excess oil. Serve warm with the spicy mayo drizzled on top or alongside for dipping.