In a large mixing bowl, add well-drained canned tuna, finely chopped onion, grated carrot, and chopped green onion. Sprinkle in salt and ground black pepper to enhance flavor. Crack in the eggs and sprinkle the all-purpose flour over the top, then mix everything together until well combined and you achieve a cohesive mixture that holds together.

Divide the mixture into equal portions and shape each portion into small patties about 2–3 inches in diameter.

Heat a non-stick skillet over medium heat and pour in enough neutral cooking oil to cover the bottom of the pan. Allow the oil to heat for 1-2 minutes until shimmering.

Carefully place the shaped patties into the hot skillet, cooking them for about 2–3 minutes on each side. Flip them once they turn a beautiful golden brown.

In a small bowl, combine mayonnaise, gochujang, fresh lemon juice, and optional sugar. Mix until smooth and creamy.

Once cooked, transfer the tuna cakes to a paper towel-lined plate to drain excess oil. Serve warm alongside the spicy mayo.