Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are the best 20-minute dinner solution. After making this recipe dozens of times, I’ve discovered the trick to perfectly crispy cakes every time. The crispy golden exterior gives way to a tender, juicy interior, and the spicy aioli adds a kick that’ll make your taste buds dance. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Chicken Caesar Wrap Recipe for Quick Dinner or Lunch and Creamy Moroccan Sweet Potato Soup with Chickpeas.

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 in water, drained
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped green onions
• 2 tbsp soy sauce
• 1 tbsp Sriracha sauce
• 1 egg, beaten
• Salt and pepper, to taste
• 1/2 cup mayonnaise
• 2 tbsp Sriracha sauce
• 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. Prepare Aioli: In a small bowl, combine mayonnaise, Sriracha, lime juice, and salt. Mix well and refrigerate until ready to serve.
2. Mix Tuna Mixture: In a large bowl, combine drained tuna, panko, green onions, soy sauce, Sriracha, egg, salt, and pepper. Mix until well combined.
3. Form Tuna Cakes: Using your hands, form the tuna mixture into 8 equal-sized cakes. Place on a plate and refrigerate for 10 minutes to firm up.
4. Cook Tuna Cakes: Heat a large skillet over medium heat. Add a thin layer of oil. Once hot, add tuna cakes and cook for 4-5 minutes on each side, or until golden and crispy. Serve with spicy Sriracha aioli and garnish with cilantro.

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 cakes up to 1 day ahead. Refrigerate until ready to cook.

Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

Freezing is not recommended for tuna cakes as they can become mushy upon thawing.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 30-45 seconds or until warmed through.

Recipe Notes

• Chef tip: For a lighter version, use Greek yogurt instead of mayonnaise in the aioli.
• Best substitution: Canned salmon can be used as a substitute for tuna.
• Make-ahead: Prepare the tuna mixture and form the cakes up to 1 day ahead. Refrigerate until ready to cook.
• Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
• Troubleshooting: If the tuna cakes are falling apart, try adding more panko or refrigerating the formed cakes for longer before cooking.

Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

⏱

Prep

10 mins

🍳

Cook

10 mins

⏳

Total

20 mins

🍽

Serves

8 tuna cakes

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped green onions
• 2 tbsp soy sauce
• 1 tbsp Sriracha sauce
• 1 egg, beaten
• Salt and pepper, to taste

Seasonings

• 1/2 cup mayonnaise
• 2 tbsp Sriracha sauce
• 1 tbsp lime juice
• Salt, to taste

Optional Toppings

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

Instructions

1. Prepare Aioli: In a small bowl, combine mayonnaise, Sriracha, lime juice, and salt. Mix well and refrigerate until ready to serve.
2. Mix Tuna Mixture: In a large bowl, combine drained tuna, panko, green onions, soy sauce, Sriracha, egg, salt, and pepper. Mix until well combined.
3. Form Tuna Cakes: Using your hands, form the tuna mixture into 8 equal-sized cakes. Place on a plate and refrigerate for 10 minutes to firm up.
4. Cook Tuna Cakes: Heat a large skillet over medium heat. Add a thin layer of oil. Once hot, add tuna cakes and cook for 4-5 minutes on each side, or until golden and crispy. Serve with spicy Sriracha aioli and garnish with cilantro.

Notes

• Chef tip: For a lighter version, use Greek yogurt instead of mayonnaise in the aioli.
• Best substitution: Canned salmon can be used as a substitute for tuna.
• Make-ahead: Prepare the tuna mixture and form the cakes up to 1 day ahead. Refrigerate until ready to cook.
• Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
• Troubleshooting: If the tuna cakes are falling apart, try adding more panko or refrigerating the formed cakes for longer before cooking.

Storage

• Fridge: Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freezing is not recommended for tuna cakes as they can become mushy upon thawing.
• Oven reheat: Reheat in a 350°F oven for 5-7 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 30-45 seconds or until warmed through.
• Make ahead: Prepare the tuna mixture and form the cakes up to 1 day ahead. Refrigerate until ready to cook.

Nutrition Per Serving

• Calories: 90
• Protein: 10g
• Fat: 3.5g
• Carbs: 3g
• Fiber: 0.5g
• Sugar: 0.5g
• Sodium: 350mg
• Cholesterol: 35mg
• Sat. Fat: 0.5g

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!