Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are a quick and easy appetizer that’s packed with flavor. After making these many times, I’ve discovered the trick to keeping them crispy is to use panko breadcrumbs and not overmix the tuna mixture. The crispy exterior gives way to a tender, flaky interior, while the spicy aioli adds a perfect kick. If you love recipes like this, you’ll also enjoy Refreshing Mint and Lemon Verbena Iced Tea Recipe and Refreshing White Christmas Mojitos with Coconut and Mint.

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 (5 oz each) tuna, drained
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped green onions
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp Sriracha sauce (adjust to taste)
• 1 egg, beaten
• Salt and pepper, to taste
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce (adjust to taste)
• 1 tbsp lime juice
• Salt, to taste
• Optional: Chopped cilantro, for garnish
• Optional: Lime wedges, for serving

How to Make Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

1. Step 1: In a large bowl, combine tuna, panko, green onions, garlic, soy sauce, sesame oil, Sriracha, egg, salt, and pepper. Mix until just combined.
2. Step 2: Form mixture into 8-10 patties, about 1/4 cup each.
3. Step 3: In a small bowl, combine mayonnaise, Sriracha, lime juice, and salt. Mix well.
4. Step 4: Heat a large skillet over medium heat. Add oil and once hot, add tuna cakes. Cook until golden brown and crispy, about 3-4 minutes per side.
5. Step 5: Serve tuna cakes with spicy Sriracha aioli, garnished with chopped cilantro and lime wedges.

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 refrigerator for up to 3 days. Make-ahead tip: Prepare the tuna mixture and form the patties up to 1 day ahead. Store in the refrigerator until ready to cook.

Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in a preheated 350°F oven for 5-7 minutes. Microwave: Not recommended for reheating in the microwave.

Recipe Notes

• Chef tip: For a lighter version, use Greek yogurt instead of mayonnaise in the aioli.
• Best substitution: Instead of tuna, you can use canned salmon or chicken.
• Make-ahead: Prepare the tuna mixture and form the patties up to 1 day ahead. Store in the refrigerator until ready to cook.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the tuna cakes are falling apart, add more panko breadcrumbs to the mixture and form them again.

Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

8-10 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 cans (5 oz each) tuna, drained
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped green onions
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp Sriracha sauce (adjust to taste)
• 1 egg, beaten
• Salt and pepper, to taste

Seasonings

• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce (adjust to taste)
• 1 tbsp lime juice
• Salt, to taste

Optional Toppings

• Chopped cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Step 1: In a large bowl, combine tuna, panko, green onions, garlic, soy sauce, sesame oil, Sriracha, egg, salt, and pepper. Mix until just combined.
2. Step 2: Form mixture into 8-10 patties, about 1/4 cup each.
3. Step 3: In a small bowl, combine mayonnaise, Sriracha, lime juice, and salt. Mix well.
4. Step 4: Heat a large skillet over medium heat. Add oil and once hot, add tuna cakes. Cook until golden brown and crispy, about 3-4 minutes per side.
5. Step 5: Serve tuna cakes with spicy Sriracha aioli, garnished with chopped cilantro and lime wedges.

Notes

• Chef tip: For a lighter version, use Greek yogurt instead of mayonnaise in the aioli.
• Best substitution: Instead of tuna, you can use canned salmon or chicken.
• Make-ahead: Prepare the tuna mixture and form the patties up to 1 day ahead. Store in the refrigerator until ready to cook.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the tuna cakes are falling apart, add more panko breadcrumbs to the mixture and form them again.

Storage

• Fridge: Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in a preheated 350°F oven for 5-7 minutes.
• Microwave reheat: Not recommended for reheating in the microwave.
• Make ahead: Prepare the tuna mixture and form the patties up to 1 day ahead. Store in the refrigerator until ready to cook.

Nutrition Per Serving

• Calories: 120
• Protein: 12g
• Fat: 7g
• Carbs: 5g
• Fiber: 0g
• Sugar: 1g
• Sodium: 500mg
• Cholesterol: 50mg
• Sat. Fat: 1g

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!