Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

Crispy Asian Tuna Cakes with Spicy Sriracha Aioli — Better than takeout! After making these many times, I discovered the secret to perfectly crispy tuna cakes every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try these with Classic Columbia 1905 Salad and Serve these with Spicy Deer Tenderloin Jalapeño Poppers.

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 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp Sriracha sauce (adjust to taste)
• 1 egg, beaten
• 1/4 cup all-purpose flour
• Salt and pepper, to taste
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 tsp red pepper flakes (optional)
• Optional: Chopped green onions
• Optional: Sriracha sauce, for drizzling
• Optional: Toasted sesame seeds

How to Make Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

1. Prepare the tuna mixture: In a food processor, combine tuna, panko, green onions, soy sauce, sesame oil, Sriracha, egg, flour, salt, pepper, garlic powder, ginger powder, and red pepper flakes. Pulse until well combined and the tuna is broken up but still has some texture.
2. Form the tuna cakes: Using your hands, form the tuna mixture into 8-10 patties, about 1/4 cup each. Place them on a parchment-lined baking sheet and refrigerate for 15 minutes to help them hold together.
3. Cook the tuna cakes: Heat a large cast iron skillet over medium heat. 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. Serve with Spicy Sriracha Aioli (recipe below).

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 in the fridge for up to 3 days. Make-ahead tip: You can form the tuna cakes up to 24 hours ahead. Keep refrigerated 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 a few minutes to the cooking time.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, but be careful as they can become soggy.

Recipe Notes

• Chef tip: For a spicier aioli, add more Sriracha to taste.
• Best substitution: If you don't have Sriracha, you can use chili garlic sauce or hot sauce, but the flavor will be slightly different.
• Make-ahead: These tuna cakes can be made ahead and refrigerated or frozen. See storage tips above.
• Scaling: This recipe can easily be doubled or tripled for larger crowds.
• Troubleshooting: If your tuna cakes are falling apart, try adding more panko or flour to the mixture. If they're not cooking evenly, try using a non-stick skillet or cooking them in batches.

Crispy Asian Tuna Cakes with Spicy Sriracha Aioli

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

8-10 tuna cakes

🥗

Diet

Gluten-free (use gluten-free panko)

Ingredients

Main Ingredients

• 2 cans (5 oz each) tuna, drained
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped green onions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp Sriracha sauce (adjust to taste)
• 1 egg, beaten
• 1/4 cup all-purpose flour

Seasonings

• Salt and pepper, to taste
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 tsp red pepper flakes (optional)

Optional Toppings

• Chopped green onions
• Sriracha sauce, for drizzling
• Toasted sesame seeds

Instructions

1. Prepare the tuna mixture: In a food processor, combine tuna, panko, green onions, soy sauce, sesame oil, Sriracha, egg, flour, salt, pepper, garlic powder, ginger powder, and red pepper flakes. Pulse until well combined and the tuna is broken up but still has some texture.
2. Form the tuna cakes: Using your hands, form the tuna mixture into 8-10 patties, about 1/4 cup each. Place them on a parchment-lined baking sheet and refrigerate for 15 minutes to help them hold together.
3. Cook the tuna cakes: Heat a large cast iron skillet over medium heat. 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. Serve with Spicy Sriracha Aioli (recipe below).

Notes

• Chef tip: For a spicier aioli, add more Sriracha to taste.
• Best substitution: If you don't have Sriracha, you can use chili garlic sauce or hot sauce, but the flavor will be slightly different.
• Make-ahead: These tuna cakes can be made ahead and refrigerated or frozen. See storage tips above.
• Scaling: This recipe can easily be doubled or tripled for larger crowds.
• Troubleshooting: If your tuna cakes are falling apart, try adding more panko or flour to the mixture. If they're not cooking evenly, try using a non-stick skillet or cooking them in batches.

Storage

• Fridge: Store leftovers 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 a few minutes to the cooking time.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, but be careful as they can become soggy.
• Make ahead: You can form the tuna cakes up to 24 hours ahead. Keep refrigerated until ready to cook.

Nutrition Per Serving

• Calories: 110
• Protein: 12g
• Fat: 4g
• Carbs: 6g
• Fiber: 1g
• Sugar: 1g
• Sodium: 370mg
• Cholesterol: 40mg
• 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!