In a large mixing bowl, combine well-drained canned tuna, finely chopped onion, grated carrot, and sliced green onion. Add salt, pepper, eggs, and flour to the mix. Stir gently until everything is evenly incorporated, avoiding overmixing to keep the texture tender.

With clean hands, divide the tuna mixture into equal portions and shape each into small patties, about 2-3 inches in diameter.

Heat a few tablespoons of neutral oil in a non-stick skillet over medium heat. Carefully place the formed patties in the skillet, cooking for 2-3 minutes on each side until they turn golden brown and crisp.

While the tuna cakes cook, prepare the spicy mayo. In a small bowl, whisk together mayonnaise, gochujang, fresh lemon juice, and a pinch of sugar until smooth.

Once the patties are fully cooked, remove them from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve warm with spicy mayo.