Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are the best restaurant-style appetizer you can make at home in just 20 minutes. After making this many times, I discovered the trick to perfectly crispy cakes every time. The golden, crispy exterior gives way to a tender, flaky tuna interior, and the creamy, spicy aioli is the perfect complement. Keep reading for my tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Refreshing Watermelon Rose Cooler Recipe for Hot Days and Easy Orange Teriyaki Turkey Medallions Recipe.

What You'll Need for Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cans of tuna, drained
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• Salt and pepper, to taste
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp garlic powder
• Optional: Chopped cilantro, for garnish
• Optional: Sriracha sauce, for serving

How to Make Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

1. Prepare the tuna mixture: In a large bowl, combine tuna, panko, mayonnaise, green onions, garlic, egg, soy sauce, sesame oil, and ginger. Mix well and season with salt, pepper, red pepper flakes (optional), and garlic powder.
2. Form the tuna cakes: Using your hands, form the mixture into 8 equal-sized patties. Place them on a plate lined with parchment paper and refrigerate for 15 minutes to help them hold together.
3. Cook the tuna cakes: Heat a large skillet over medium heat and add 2 tbsp of oil. Once hot, add the tuna cakes and cook for 4-5 minutes on each side, or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. Prepare the aioli: In a small bowl, mix mayonnaise, Sriracha sauce, and a pinch of salt. Adjust the spiciness to your liking.
5. Serve: Serve the tuna cakes hot with the spicy aioli for dipping. Garnish with chopped cilantro and enjoy!

Storing & Reheating Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

Short-Term Storage

Store in an airtight container in the fridge. Store leftover tuna cakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: Form the tuna cakes up to 24 hours ahead of time and refrigerate until ready to cook.

Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

Freeze uncooked tuna cakes for up to 2 months. Cook from frozen, adding 2-3 minutes to the cooking time.

How to Reheat Without Drying It Out

Oven: Reheat tuna cakes in a 350°F oven for 5-7 minutes or until heated through. Microwave: Reheat tuna cakes in the microwave for 30-45 seconds or until heated through. They may lose some crispiness.

Recipe Notes

• Chef tip: For a lighter version, use Greek yogurt instead of mayonnaise in the tuna mixture and aioli.
• Best substitution: Substitute canned salmon for the tuna for a delicious variation.
• Make-ahead: Form the tuna cakes up to 24 hours ahead of time and refrigerate until ready to cook.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the tuna cakes are falling apart, add more panko breadcrumbs to the mixture and refrigerate for an additional 15 minutes before cooking.

Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

8 tuna cakes

🥗

Diet

Gluten-free, Paleo

Ingredients

Main Ingredients

• 2 cans of tuna, drained
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger

Seasonings

• Salt and pepper, to taste
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp garlic powder

Optional Toppings

• Chopped cilantro, for garnish
• Sriracha sauce, for serving

Instructions

1. Prepare the tuna mixture: In a large bowl, combine tuna, panko, mayonnaise, green onions, garlic, egg, soy sauce, sesame oil, and ginger. Mix well and season with salt, pepper, red pepper flakes (optional), and garlic powder.
2. Form the tuna cakes: Using your hands, form the mixture into 8 equal-sized patties. Place them on a plate lined with parchment paper and refrigerate for 15 minutes to help them hold together.
3. Cook the tuna cakes: Heat a large skillet over medium heat and add 2 tbsp of oil. Once hot, add the tuna cakes and cook for 4-5 minutes on each side, or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. Prepare the aioli: In a small bowl, mix mayonnaise, Sriracha sauce, and a pinch of salt. Adjust the spiciness to your liking.
5. Serve: Serve the tuna cakes hot with the spicy aioli for dipping. Garnish with chopped cilantro and enjoy!

Notes

• Chef tip: For a lighter version, use Greek yogurt instead of mayonnaise in the tuna mixture and aioli.
• Best substitution: Substitute canned salmon for the tuna for a delicious variation.
• Make-ahead: Form the tuna cakes up to 24 hours ahead of time and refrigerate until ready to cook.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the tuna cakes are falling apart, add more panko breadcrumbs to the mixture and refrigerate for an additional 15 minutes before cooking.

Storage

• Fridge: Store leftover tuna cakes in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze uncooked tuna cakes for up to 2 months. Cook from frozen, adding 2-3 minutes to the cooking time.
• Oven reheat: Reheat tuna cakes in a 350°F oven for 5-7 minutes or until heated through.
• Microwave reheat: Reheat tuna cakes in the microwave for 30-45 seconds or until heated through. They may lose some crispiness.
• Make ahead: Form the tuna cakes up to 24 hours ahead of time and refrigerate until ready to cook.

Nutrition Per Serving

• Calories: 120
• Protein: 12g
• Fat: 7g
• Carbs: 4g
• Fiber: 0g
• Sugar: 1g
• Sodium: 500mg
• Cholesterol: 40mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Asian Tuna Cakes with Spicy Sriracha Aioli FAQs

A Warm Final Note

I can’t wait for you to try Crispy Asian Tuna Cakes with Spicy Sriracha Aioli and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!