In a medium bowl, combine the drained canned tuna, diced onion, chopped green onion, and your choice of diced vegetables like carrot or bell pepper. Add minced garlic, eggs, all-purpose flour, salt, and black pepper. Mix everything together until well combined.

Place a large skillet over medium heat and pour in about two tablespoons of vegetable oil, allowing it to heat for a minute.

Using a spoon or a measuring cup, scoop about 3 tablespoons of the tuna batter and drop it into the skillet, shaping it into a round pancake.

Fry each pancake for about 2 to 3 minutes on one side, until golden brown edges form, carefully flip them over and fry for an additional 2 to 3 minutes on the other side.

Once done, remove the pancakes from the skillet and place them on a paper towel-lined plate. Continue until all the batter is used.

Serve the Korean Tuna Pancakes hot, alongside a small bowl of ketchup or soy sauce for dipping.