In a large mixing bowl, combine the drained canned tuna, finely chopped onion, grated carrot, sliced green onion, salt, pepper, eggs, and flour. Stir the mixture thoroughly until all ingredients are evenly incorporated. Set aside while you heat your cooking oil.

Using your hands, scoop portions of the tuna mixture and shape them into small patties, about 2–3 inches in diameter. Place the formed cakes on a plate.

Heat a couple of tablespoons of neutral oil in a non-stick skillet over medium heat. Fry the tuna cakes for approximately 2–3 minutes on each side until golden brown and crispy.

While the patties are cooking, prepare your spicy mayo. Whisk together mayonnaise, gochujang, lemon juice, and sugar until smooth and creamy.

Once the cakes are cooked, transfer them to a paper towel-lined plate to absorb excess oil. Serve warm, drizzled with spicy mayo or alongside as a dip.