In a large mixing bowl, combine the drained canned tuna, finely chopped onion, grated carrot, and sliced green onion. Add in a couple of eggs and a few tablespoons of flour, then sprinkle in salt and pepper to taste. Stir everything together until well mixed, ensuring no dry spots remain.

Shape the tuna mixture into small patties, roughly 2-3 inches in diameter, aiming for about 8 cakes, and let them rest while you heat the skillet for about 5 minutes over medium heat.

In a large skillet, pour in enough oil to coat the bottom, about ¼ inch deep, and heat it over medium heat until shimmering. Carefully place the patties into the hot oil, cooking them for 2-3 minutes on each side until golden-brown and crispy.

While the tuna cakes are cooking, whisk together mayonnaise, gochujang, lemon juice, and a pinch of sugar in a separate bowl until smooth and creamy, adjusting for spiciness to match your preference.

Once the patties are cooked, transfer them to a towel-lined plate to drain excess oil. Serve warm, drizzled or dipped in spicy mayo, paired with pickled vegetables or a simple salad.