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This golden, crispy tuna patty recipe transforms humble canned tuna into an explosion of Korean-inspired flavors. The gochujang mayo infuses each bite with a perfect balance of spicy, savory goodness while the panko coating creates an irresistible crunch that keeps everyone coming back for more.
I first made these tuna patties when I was craving something different from our usual weeknight rotation. My family was skeptical at first but they disappeared so quickly that I now make a double batch every time. The gochujang mayo is what truly elevates these from ordinary to extraordinary.
Ingredients
- Canned tuna: Well drained to ensure patties hold together properly
- Eggs: Create the binding that keeps everything together
- Green onions: Add a fresh mild bite that complements the tuna
- Bell peppers: For color crunch and subtle sweetness
- Panko breadcrumbs: The secret to that irresistible exterior crunch
- Gochujang: Korean chili paste that brings the perfect balance of heat and sweetness
- Mayonnaise: Adds richness and helps bind the patties
- Fresh vegetables: Finely chopped for best texture distribution
Step-by-Step Instructions
- Prepare the Dipping Sauces:
- Whisk together mayonnaise and gochujang for the spicy mayo sauce. The creaminess cuts through the heat beautifully. If making the soy dipping sauce combine soy sauce water rice vinegar and sugar until the sugar completely dissolves. These can be made ahead and refrigerated.
- Create the Tuna Mixture:
- In a large bowl combine the drained tuna beaten eggs chopped vegetables flour salt and half cup of panko. Add your gochujang mayo mixture and mix thoroughly but gently. You want everything incorporated without breaking the tuna down too much. The texture should be moist but hold together when shaped.
- Shape the Patties:
- Use an ice cream scoop for uniform patties. Scoop the mixture roll into balls then coat in the remaining panko breadcrumbs. Gently flatten into patties about half inch thick. Press additional panko onto any bare spots. The gentle touch here prevents compacting which would make them dense rather than light.
- Cook to Golden Perfection:
- For stovetop cooking use medium low heat with oil cook covered for five minutes flip add more oil and cook another five minutes. For air fryer cook at 356°F for 8 to 10 minutes per side. For oven baking preheat to 392°F and bake 10 minutes per side with a light spray of oil. Regardless of method look for that beautiful golden brown exterior which signals crispiness.
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The gochujang is truly the star ingredient in this recipe. I discovered it years ago during a cooking class and now keep it as a staple in my refrigerator. The first time I served these patties at a family gathering my Korean American neighbor said they reminded her of her mothers cooking which remains the highest compliment Ive ever received for my cooking.
Storage Tips
These tuna patties keep wonderfully in the refrigerator for up to 3 days in an airtight container. For best results reheat them in an air fryer or toaster oven for 3 to 4 minutes to restore that wonderful crispiness. The microwave works in a pinch but sacrifices the textural contrast that makes these so special.
Creative Serving Ideas
While delicious on their own these patties shine in multiple presentations. Try them tucked into slider buns with extra gochujang mayo and crunchy lettuce or served atop a rice bowl with kimchi and a fried egg. For a lighter option place them on a bed of mixed greens with a sesame ginger dressing. At parties I serve them as finger food with toothpicks and both dipping sauces.
Customization Options
The beauty of this recipe lies in its flexibility. Swap canned salmon for tuna or add finely minced kimchi to the mixture for an authentic Korean twist. For a gluten free version substitute rice flour for all purpose and crushed rice crackers for the panko. Dairy free eaters can use vegan mayonnaise with excellent results. For extra spice lovers increase the gochujang or add a teaspoon of Korean chili flakes.
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These golden, crispy tuna patties will quickly become a favorite in your household, offering the perfect combination of bold flavors and irresistible texture.
Frequently Asked Questions
- → Can I substitute the gochujang paste with something else?
Yes, you can substitute gochujang with sriracha or sambal oelek mixed with a teaspoon of honey for sweetness. The flavor profile will be different but still delicious. For a milder option, try tomato paste with a pinch of cayenne pepper.
- → How do I store leftover tuna patties?
Store cooled leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for 5-7 minutes until warmed through, or in an air fryer at 350°F for 3-4 minutes to restore crispiness.
- → Can I make these tuna patties ahead of time?
Yes, you can prepare the patties up to the coating stage and refrigerate them, covered, for up to 24 hours before cooking. You can also freeze the uncooked patties on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
- → What can I serve with these tuna patties?
These Korean-style tuna patties pair wonderfully with steamed rice, kimchi, or a simple green salad. They also work well in lettuce wraps with pickled vegetables or tucked into slider buns with the gochujang mayo as a spread. For a complete Korean-inspired meal, serve with banchan (small side dishes).
- → Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna, but it will require additional preparation. Finely chop about 7 ounces of fresh tuna steak and sauté it briefly until just cooked through. Let it cool completely before incorporating into the recipe. Fresh tuna will create a different texture but can result in a more premium flavor profile.
- → Is there a gluten-free version of this recipe?
Yes, to make these patties gluten-free, substitute the all-purpose flour with rice flour or gluten-free all-purpose flour blend. Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. Also, ensure your gochujang and soy sauce are certified gluten-free as traditional versions may contain wheat.