In a large mixing bowl, combine the drained canned tuna, chopped onion, grated carrot, and green onion. Season with salt and pepper to taste. Stir in the beaten eggs and flour until well blended.

Portion out the tuna mixture and shape it into patties about 2-3 inches in diameter.

Heat a non-stick skillet over medium heat and add cooking oil. Place the tuna cakes in the skillet and cook for 2-3 minutes per side until golden brown.

In a small bowl, whisk together mayonnaise, gochujang, lemon juice, and sugar until creamy.

Drain the cooked cakes on a paper towel-lined plate and serve hot, drizzled with spicy mayo.