In a large mixing bowl, thoroughly drain two cans of tuna and flake it with a fork. Add in ½ cup of chopped onion, ½ cup of chopped carrots, and ¼ cup of finely chopped green onions. Sprinkle with salt and pepper to taste. Crack in two eggs and add ½ cup of all-purpose flour. Mix until all ingredients are evenly combined.

With clean hands, take a portion of the tuna mixture and shape it into small patties, about 2–3 inches in diameter. Aim for a smooth surface. Place them on a plate or parchment-lined tray.

Heat a tablespoon of neutral oil in a non-stick skillet over medium heat. Once the oil is shimmering, carefully place 3-4 patties in the skillet. Cook for 2–3 minutes on each side until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.

In a small bowl, whisk together ½ cup of mayonnaise, 1 tablespoon of gochujang, 1 tablespoon of lemon juice, and 1 teaspoon of sugar until smooth and creamy.

Drizzle the spicy mayo over the cooked cakes or serve it on the side as a dipping sauce. Enjoy warm.