In a large mixing bowl, combine 2 cans of drained tuna, ¼ cup chopped onion, ¼ cup grated carrot, and a handful of chopped green onions. Season with salt and pepper, then add 2 beaten eggs and ⅓ cup of flour. Mix thoroughly until well blended.

Using your hands, scoop out portions of the mixture and shape them into small patties, about 2–3 inches in diameter. You should yield approximately 8 patties. Lay them on a plate or cutting board.

Heat a non-stick skillet over medium heat and add enough oil to coat the bottom. Once shimmering, gently place the tuna cakes in the skillet, being careful not to overcrowd. Cook for about 2–3 minutes until golden brown and crisp. Flip and fry for an additional 2–3 minutes.

While cakes are frying, whisk together ½ cup mayonnaise, 1 tablespoon gochujang, 1 tablespoon lemon juice, and 1 teaspoon sugar in a small bowl until smooth. Adjust spiciness as needed.

Remove cakes from skillet and drain on paper towels. Serve hot, drizzled with spicy mayo or as a dip on the side.