Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are the best way to enjoy restaurant-style tuna cakes at home. After making this recipe dozens of times, I’ve discovered the trick to perfectly crispy cakes every time. The golden, crispy exterior gives way to a tender, juicy center, while the spicy aioli adds a kick that’s irresistible. Serve these with my Easy Cherry Tomato Salad for a complete meal. If you love recipes like this, you’ll also enjoy Easy Cherry Tomato Salad and Easy Crock Pot Crack Chicken.

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
• 2 green onions, chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• Salt and pepper, to taste
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce
• Optional: Chopped cilantro
• Optional: Sesame seeds
• Optional: Lime wedges

How to Make Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

1. Prepare Tuna Mixture: In a food processor, combine tuna, breadcrumbs, green onions, soy sauce, sesame oil, egg, garlic powder, ginger powder, salt, and pepper. Pulse until well combined.
2. Form Patties: Divide mixture into 8 equal portions and shape into patties. Heat a non-stick skillet over medium heat and add patties. Cook for 4-5 minutes on each side until crispy and golden.
3. Make Aioli: In a small bowl, mix mayonnaise and Sriracha sauce. Serve tuna cakes with aioli, cilantro, sesame seeds, 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 leftovers in an airtight container for up to 3 days. Make-ahead tip: Patties can be formed up to 1 day ahead. Store in the refrigerator until ready to cook.

Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

Freeze cooked patties for up to 2 months. Reheat in the oven at 375°F (190°C) for 15 minutes.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10 minutes. Microwave: Reheat in the microwave for 30-45 seconds.

Recipe Notes

• Chef tip: For a faster cooking time, use a food processor to combine ingredients.
• Best substitution: Substitute canned salmon for tuna for a different flavor profile.
• Make-ahead: Cooked patties can be frozen for up to 2 months. Reheat in the oven at 375°F (190°C) for 15 minutes.
• Scaling: This recipe can be easily doubled or tripled for larger crowds.
• Troubleshooting: If cakes are falling apart, add more breadcrumbs or an extra egg to the mixture.

Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

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Prep

10 mins

🍳

Cook

10 mins

⏳

Total

20 mins

🍽

Serves

8 tuna cakes

🥗

Diet

Gluten-free, Dairy-free

Ingredients

Main Ingredients

• 2 cans (5 oz each) tuna, drained
• 1/2 cup panko breadcrumbs
• 2 green onions, chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 egg, beaten

Seasonings

• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• Salt and pepper, to taste
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce

Optional Toppings

• Chopped cilantro
• Sesame seeds
• Lime wedges

Instructions

1. Prepare Tuna Mixture: In a food processor, combine tuna, breadcrumbs, green onions, soy sauce, sesame oil, egg, garlic powder, ginger powder, salt, and pepper. Pulse until well combined.
2. Form Patties: Divide mixture into 8 equal portions and shape into patties. Heat a non-stick skillet over medium heat and add patties. Cook for 4-5 minutes on each side until crispy and golden.
3. Make Aioli: In a small bowl, mix mayonnaise and Sriracha sauce. Serve tuna cakes with aioli, cilantro, sesame seeds, and lime wedges.

Notes

• Chef tip: For a faster cooking time, use a food processor to combine ingredients.
• Best substitution: Substitute canned salmon for tuna for a different flavor profile.
• Make-ahead: Cooked patties can be frozen for up to 2 months. Reheat in the oven at 375°F (190°C) for 15 minutes.
• Scaling: This recipe can be easily doubled or tripled for larger crowds.
• Troubleshooting: If cakes are falling apart, add more breadcrumbs or an extra egg to the mixture.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked patties for up to 2 months. Reheat in the oven at 375°F (190°C) for 15 minutes.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10 minutes.
• Microwave reheat: Reheat in the microwave for 30-45 seconds.
• Make ahead: Patties can be formed up to 1 day ahead. Store in the refrigerator until ready to cook.

Nutrition Per Serving

• Calories: 100
• Protein: 10g
• Fat: 5g
• Carbs: 3g
• Fiber: 0.5g
• Sugar: 0.5g
• Sodium: 450mg
• Cholesterol: 45mg
• Sat. Fat: 0.8g

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!