In a large mixing bowl, combine the drained tuna, chopped onion, grated carrot, green onion, salt, and pepper. Incorporate two beaten eggs and a sprinkle of flour, mixing gently until all ingredients are evenly coated. This should take about 2-3 minutes.

With clean hands, take a portion of the tuna mixture and shape it into small patties, approximately 2–3 inches in diameter. You should yield around 8 patties.

Heat about 2 tablespoons of oil in a non-stick skillet over medium heat. Once the oil is shimmering, carefully place the patties in the skillet. Cook for 2–3 minutes on each side until golden brown and crisp.

While the tuna cakes are frying, prepare your spicy mayo in a separate bowl by combining mayonnaise, gochujang, lemon juice, and sugar. Whisk until smooth.

Once the patties are cooked, drain them on paper towels. Serve warm with your homemade spicy mayo.