In a large mixing bowl, combine well-drained canned tuna, chopped onion, grated carrot, and sliced green onion. Add salt and pepper to taste before mixing in two beaten eggs and just enough flour to bind everything together. Stir until all ingredients are evenly combined, aiming for a cohesive mixture that holds together well when shaped.

With clean hands, take portions of the mixture and shape them into small patties, roughly 2–3 inches in diameter. You should yield about eight delicious Asian-Style Tuna Cakes.

In a large skillet, pour in a couple of tablespoons of neutral oil and heat over medium heat until shimmering, approximately 2 minutes.

Gently place the formed patties into the hot oil, cooking for about 2–3 minutes per side, or until they are beautifully golden brown and crispy. Transfer the cakes to a paper towel-lined plate to absorb any excess oil.

In a small bowl, whisk together mayonnaise, gochujang, lemon juice, and a teaspoon of sugar until smooth and creamy. Adjust the spice levels by adding more gochujang if you prefer more heat.

Once the tuna cakes have cooled slightly, serve them warm on a platter with your spicy mayo drizzled on top or served alongside as a dip.