Gochujang Spiced Tuna Patties Without Flour (Low Carb)

Why You’ll Like It

• Protein-Packed – Made with tuna, eggs, and a hint of spice, these patties are satisfying and nutrient-rich.
• Quick & Easy – Ready in under 15 minutes, perfect for a last-minute meal.
• Crispy & Juicy – A golden crust with a tender, flaky inside without the use of any flour or breadcrumbs.
• Spiced but not spicy – With 1/2 tsp Gochujang it is spiced but not spicy and most kids can eat it without even noticing. You can omit completely the spice and add the classic salt and pepper!
• Great for a light meal, lunchbox meal and a picnic! 

For The Perfect Low-Carb Tuna Patties

• ✔ Drain the Tuna Well – Too much liquid will make the mixture too soft to form into patties. If the mixture is too wet, let it sit for a minute or add a sprinkle of almond meal to keep it low carb!
• ✔ Chop the Olives Finely – This ensures even distribution and prevents large chunks from breaking the patties apart.
• ✔ Let the Mixture Rest – Allowing it to sit for a couple of minutes helps it firm up, making shaping easier.
• ✔ Don’t Overcrowd: If you’re doubling the recipe you might need a much bigger pan to cook 4 patties in one go! Otherwise, divide them two and two.  
• ✔ Use Medium Heat – Cooking at the right temperature gives a crispy crust without burning the patties.
• ✔ Flipping the patties:  These patties are delicate, so use a spatula to gently turn them.
• ✔ Add a kick of spice: For simplicity just double the gochujang. However, you can also try to serve with mayo (or yoghurt) sriracha dressing to take these patties to the next level.

What You Need

• Tuna in brine (320g, 2x160g cans) – Tuna provides the base for the patties, offering protein and healthy fats. You can substitute tuna in oil for a richer flavour but then for consistency, it’s better to reduce the number of olives or omit them.
• Tomato puree (1 tbsp) – Adds a depth of flavour and a slight sweetness to balance the tanginess of the gochujang. You can substitute it with ketchup in a pinch.
• Gochujang (½ tsp) – A fermented chilli paste that imparts unique umami and spice to the patties. If you don’t have gochujang, you can use sriracha or red pepper flakes for heat, but the flavour profile will differ.
• Egg (1 large) – Acts as a binder, helping the patties hold their shape. For a vegan alternative, you can use a flax egg or chickpea flour mixed with water to achieve a similar binding effect.
• Black olives (12 small) – Offers a briny, tangy bite that complements the richness of the tuna. If you’re not fond of olives, you can skip them, or try capers or finely chopped pickles as a substitute.
• Garlic powder (1 tsp) – Adds a savoury, aromatic element without the pungency of fresh garlic. If you prefer fresh garlic, use 1 small clove, finely minced.
• Green onion (½ stalk) – Provides a mild onion flavour with a slight sweetness. If unavailable, shallots or regular onions work well as substitutes.

How to Prepare the Tuna Patties

1. Prepare the Mixture

   • In a bowl, mix the drained tuna with tomato puree, Gochujang, egg, chopped olives, garlic powder, and green onion.
   • Stir well until all ingredients are fully combined.

2. Form the Patties

   • Divide the mixture into two equal portions.
   • Shape each portion into a round patty, pressing firmly to ensure they hold together.

3. Heat the Pan

   • Place a non-stick pan over medium heat and lightly oil it (or use a small amount of butter).

4. Cook the Patties

   • Carefully place the tuna patties in the pan.
   • Cook for 3–4 minutes per side, pressing gently with a spatula until they turn golden brown and crispy on the edges.

5. Serve

   • Remove from the pan and let them rest for a minute before serving.
   • Enjoy on their own, in a sandwich, or with a fresh salad!

Saving Your Tuna Patties For Later

• Refrigerate – Store in an airtight container for up to 3 days. Reheat in a pan over medium heat for 2–3 minutes per side or in an air fryer at 180°C (350°F) for 3–4 minutes.
• Freeze – Place cooked patties on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat directly from frozen in a pan or air fryer at 200°C (400°F) for 5–6 minutes.

Serving the Gochujang-Spiced Tuna Patties

These tuna patties are delicious straight from the pan, but here are some fun ways to enjoy them:

• In a Bowl – Serve with quinoa, a side of roasted veggies, and a drizzle of tahini or yoghurt sauce.
• As a Burger – Stack inside a toasted brioche bun with a dollop of spicy mayo and crispy lettuce.
• With a Fresh Salad – An arugula salad, caprese with cherry tomatoes, and a light lemon vinaigrette.
• With Pasta especially Ina Garten’s Summer Garden Pasta Salad and Mary Berry’s Smoked Salmon pasta.
• Snack Style – Cut into bite-sized pieces and serve with a honey-mustard dipping sauce.

For More Crusted Recipes:

• Gordon Ramsay Chicken Parmesan with Spaghetti and Broccoli Rabe
• Panko Crusted Salmon Ina Garten (Salmon Mustard Recipe)
• Perkins Potato Pancakes
• Gamjajeon Korean Potato Cheese Pancakes
• The Perfect Green Bean Casserole With Crispy Onions

For More Sandwiched In A Bun Recipes

• Korean-Glazed Gochujang Meatballs With Turkey Mince
• Fried Chicken Meatballs
• Pioneer Woman Sausage Balls
• Copycat Olive Garden Meatballs
• Easy Turkey Breakfast Balls

Health Info