In a large mixing bowl, combine the drained canned tuna, finely chopped onion, carrot, and green onion. Season with salt and pepper to taste. Gently mix in the eggs and flour until well incorporated. Set aside.

Shape the mixture into small patties, about 2-3 inches in diameter. This recipe should yield around 8 tuna cakes.

Heat a non-stick skillet over medium heat with enough oil to coat the bottom. Allow the oil to heat for about 2 minutes.

Fry the tuna cakes for approximately 2-3 minutes on each side until golden brown and crispy. Use a spatula to gently flip them.

In a small bowl, combine mayonnaise, gochujang, lemon juice, and sugar until smooth and well-blended.

Once cooked, transfer patties to a paper towel-lined plate to drain excess oil. Serve warm with spicy mayo.