In a large bowl, combine drained canned tuna, chopped onion, chopped carrot, and green onion. Season with salt and pepper, then add the eggs and flour to the mixture. Stir gently until everything is well combined.

Using your hands, scoop out portions of the mixture and shape them into small patties about 2-3 inches in diameter. You should get around 8 cakes. Place them on a parchment-lined plate.

In a large non-stick skillet, heat 2-3 tablespoons of vegetable or canola oil over medium heat. Carefully place the tuna cakes in the skillet without overcrowding.

Fry the cakes for about 2-3 minutes on each side, or until they turn golden brown and develop a crispy exterior. Transfer to a plate lined with paper towels.

In a small bowl, mix together mayonnaise, gochujang, lemon juice, and a pinch of sugar until smooth for the spicy mayo.

Serve the Asian-Style Tuna Cakes warm with spicy mayo drizzled over them or on the side as a dip.