Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are a quick and easy appetizer that’s better than takeout. After making these many times, I’ve discovered the secret to perfectly crispy tuna cakes every time. The key is to not overmix the ingredients, ensuring the cakes stay crispy on the outside and tender on the inside. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Summer Pasta with Roasted Cherry Tomatoes and Basil and Tropical Hawaiian Banana Bread with Pineapple and Coconut.
Why This Crispy Asian Tuna Cakes with Spicy Sriracha Aioli Is Pure Comfort
- Easy to make with simple ingredients
- Golden and crispy on the outside, tender on the inside
- Packed with Asian flavors, better than takeout
- Perfect for busy weeknights or entertaining
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.
- Canned tuna
- Panko breadcrumbs
- Green onions
- Soy sauce
- Mayonnaise
- Garlic
- Ginger
- Sriracha
- Sesame oil
- Salt and pepper
- Optional: Sesame seeds
- Optional: Chopped cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- Canned tuna: Use canned tuna in water, drained well.
🛒 Tools & Equipment I Recommend
- Food processor — Pulse ingredients for a quick and even mix → See on Amazon
- Non-stick skillet — Ensures even cooking and easy flipping → See on Amazon
How to Make Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Prepare the tuna mixture: In a food processor, combine tuna, panko, mayonnaise, soy sauce, garlic, ginger, green onions, salt, and pepper. Pulse until well combined but not overmixed.
- Form the tuna cakes: Using your hands, form the tuna mixture into 8-10 patties, about 2 inches in diameter and 1/2 inch thick. Place them on a parchment-lined baking sheet.
- Cook the tuna cakes: Heat a non-stick skillet over medium heat. Add sesame oil and once hot, add the tuna cakes. Cook for 4-5 minutes on each side, or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Prepare the Sriracha aioli: In a small bowl, mix mayonnaise, Sriracha, and a pinch of salt. Taste and adjust Sriracha to your liking.
- Serve: Serve the tuna cakes hot, topped with Sriracha aioli, sesame seeds, chopped cilantro, and lime wedges.
Cook's Tips for Perfect Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Common mistake and fix: Overmixing the tuna mixture can lead to dense, tough tuna cakes. To fix, add more panko and pulse gently to combine.
- : For a lighter texture, you can add a beaten egg to the tuna mixture.
- : To make these ahead, form the tuna cakes and refrigerate for up to 24 hours. Cook as directed.
- : For a spicier aioli, add more Sriracha to taste.
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: 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. Thaw in the fridge overnight before cooking.
How to Reheat Without Drying It Out
Oven: Reheat leftover tuna cakes in a 350°F oven for 10-15 minutes, or until heated through. Microwave: Reheat leftover tuna cakes in the microwave for 30-45 seconds, or until heated through. They may lose some crispiness.
Recipe Notes
- Chef tip: To prevent the tuna cakes from falling apart, don't overmix the ingredients and use a non-stick skillet for even cooking.
- Best substitution: For a lower-carb option, substitute almond flour for the panko breadcrumbs.
- Make-ahead: You can form the tuna cakes up to 24 hours ahead. Keep refrigerated until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the tuna cakes are falling apart, add more panko and gently pulse to combine. If they're not crispy, cook them a little longer or try using an air fryer.
Want to level up this recipe?
Stainless steel mixing bowls — Durable and perfect for mixing ingredients → Check price on Amazon
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Ingredients
Main Ingredients
- Canned tuna
- Panko breadcrumbs
- Green onions
- Soy sauce
- Mayonnaise
Seasonings
- Garlic
- Ginger
- Sriracha
- Sesame oil
- Salt and pepper
Optional Toppings
- Sesame seeds
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the tuna mixture: In a food processor, combine tuna, panko, mayonnaise, soy sauce, garlic, ginger, green onions, salt, and pepper. Pulse until well combined but not overmixed.
- Form the tuna cakes: Using your hands, form the tuna mixture into 8-10 patties, about 2 inches in diameter and 1/2 inch thick. Place them on a parchment-lined baking sheet.
- Cook the tuna cakes: Heat a non-stick skillet over medium heat. Add sesame oil and once hot, add the tuna cakes. Cook for 4-5 minutes on each side, or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Prepare the Sriracha aioli: In a small bowl, mix mayonnaise, Sriracha, and a pinch of salt. Taste and adjust Sriracha to your liking.
- Serve: Serve the tuna cakes hot, topped with Sriracha aioli, sesame seeds, chopped cilantro, and lime wedges.
Notes
- Chef tip: To prevent the tuna cakes from falling apart, don't overmix the ingredients and use a non-stick skillet for even cooking.
- Best substitution: For a lower-carb option, substitute almond flour for the panko breadcrumbs.
- Make-ahead: You can form the tuna cakes up to 24 hours ahead. Keep refrigerated until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the tuna cakes are falling apart, add more panko and gently pulse to combine. If they're not crispy, cook them a little longer or try using an air fryer.
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. Thaw in the fridge overnight before cooking.
- Oven reheat: Reheat leftover tuna cakes in a 350°F oven for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat leftover tuna cakes in the microwave for 30-45 seconds, or until heated through. They may lose some crispiness.
- Make ahead: You can form the tuna cakes up to 24 hours ahead. Keep refrigerated until ready to cook.
Nutrition Per Serving
- Calories: 120
- Protein: 12g
- Fat: 6g
- Carbs: 6g
- Fiber: 1g
- Sugar: 1g
- Sodium: 350mg
- Cholesterol: 30mg
- 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
Yes, you can form the tuna cakes up to 24 hours ahead. Keep refrigerated until ready to cook.
Overmixing the ingredients or not using a non-stick skillet can cause the tuna cakes to fall apart. To fix, add more panko and gently pulse to combine, and use a non-stick skillet for even cooking.
Yes, you can freeze uncooked tuna cakes for up to 2 months. Thaw in the fridge overnight before cooking.
Preheat the air fryer to 375°F. Lightly spray the tuna cakes with cooking oil and place them in the air fryer basket. Cook for 8-10 minutes, flipping halfway through, or until golden and crispy.
The best way to reheat leftover tuna cakes is in a 350°F oven for 10-15 minutes, or until heated through. They may lose some crispiness if reheated in the microwave.
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!
