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 this many times, I’ve discovered the trick to perfectly crispy tuna cakes every time. The crispy golden exterior gives way to a tender, flaky interior, while the spicy Sriracha aioli adds a perfect kick. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Greek Grain Bowl with Halloumi and Zucchini Crisps and Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
Why This Crispy Asian Tuna Cakes with Spicy Sriracha Aioli Is Pure Comfort
- Easy to make with simple ingredients
- Crispy exterior with a tender interior
- Spicy Sriracha aioli adds a perfect kick
- Better than takeout and freezer-friendly
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
- Eggs
- Garlic
- Ginger
- Sriracha
- Mayonnaise
- Lime juice
- Optional: Sesame seeds
- Optional: Chopped cilantro
📝 Ingredient Notes
- Canned tuna: Drain excess water before using.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures even mixing and quick prep → See on Amazon
- Non-stick skillet — Prevents tuna cakes from sticking and ensures even cooking → See on Amazon
How to Make Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Prepare tuna mixture: In a food processor, combine tuna, panko, eggs, soy sauce, garlic, ginger, and green onions. Pulse until well combined.
- Form tuna cakes: Using your hands, form the mixture into 12 equal-sized patties. Place on a parchment-lined baking sheet.
- Cook tuna cakes: Heat a non-stick skillet over medium heat. Add oil and once hot, add 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 Sriracha aioli: In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and a pinch of salt. Taste and adjust Sriracha to your liking.
- Serve: Serve tuna cakes hot with Sriracha aioli for dipping. Garnish with sesame seeds and chopped cilantro if desired.
Cook's Tips for Perfect Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Common mistake and fix: Avoid overmixing the tuna mixture to prevent tough tuna cakes. If the mixture is too wet, add more panko breadcrumbs.
- Pro tip: For a lighter, less dense tuna cake, use canned tuna packed in water instead of oil.
- Pro tip: To make ahead, form tuna cakes and store in the refrigerator for up to 24 hours. Cook as directed when ready to serve.
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: Tuna cakes can be made ahead and refrigerated for up to 24 hours before cooking.
Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Freeze uncooked tuna cakes on a parchment-lined baking sheet for 2 hours, then transfer to an airtight container. Freeze for up to 2 months. Cook from frozen, adding 1-2 minutes to cooking time.
How to Reheat Without Drying It Out
Oven: Reheat tuna cakes in a 350°F oven for 10-15 minutes or until heated through. Microwave: Reheat tuna cakes in the microwave for 30-45 seconds or until heated through. This may make them soggy, so the oven method is recommended.
Recipe Notes
- Chef tip: For a spicier aioli, add more Sriracha to taste.
- Best substitution: Substitute canned salmon for tuna for a different flavor profile.
- Make-ahead: Tuna cakes can be made ahead and refrigerated for up to 24 hours before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If tuna cakes are falling apart, add more panko breadcrumbs to the mixture. If they're not crispy, cook them for a longer period or increase the heat slightly.
Want to level up this recipe?
Instant-read thermometer — Ensures perfect cooking temperature for tuna cakes → Check price on Amazon
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Ingredients
Main Ingredients
- Canned tuna
- Panko breadcrumbs
- Green onions
- Soy sauce
- Eggs
Seasonings
- Garlic
- Ginger
- Sriracha
- Mayonnaise
- Lime juice
Optional Toppings
- Sesame seeds
- Chopped cilantro
Instructions
- Prepare tuna mixture: In a food processor, combine tuna, panko, eggs, soy sauce, garlic, ginger, and green onions. Pulse until well combined.
- Form tuna cakes: Using your hands, form the mixture into 12 equal-sized patties. Place on a parchment-lined baking sheet.
- Cook tuna cakes: Heat a non-stick skillet over medium heat. Add oil and once hot, add 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 Sriracha aioli: In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and a pinch of salt. Taste and adjust Sriracha to your liking.
- Serve: Serve tuna cakes hot with Sriracha aioli for dipping. Garnish with sesame seeds and chopped cilantro if desired.
Notes
- Chef tip: For a spicier aioli, add more Sriracha to taste.
- Best substitution: Substitute canned salmon for tuna for a different flavor profile.
- Make-ahead: Tuna cakes can be made ahead and refrigerated for up to 24 hours before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If tuna cakes are falling apart, add more panko breadcrumbs to the mixture. If they're not crispy, cook them for a longer period or increase the heat slightly.
Storage
- Fridge: Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze uncooked tuna cakes on a parchment-lined baking sheet for 2 hours, then transfer to an airtight container. Freeze for up to 2 months. Cook from frozen, adding 1-2 minutes to cooking time.
- Oven reheat: Reheat tuna cakes in a 350°F oven for 10-15 minutes or until heated through.
- Microwave reheat: Reheat tuna cakes in the microwave for 30-45 seconds or until heated through. This may make them soggy, so the oven method is recommended.
- Make ahead: Tuna cakes can be made ahead and refrigerated for up to 24 hours before cooking.
Nutrition Per Serving
- Calories: 120
- Protein: 12g
- Fat: 7g
- Carbs: 4g
- Fiber: 0.5g
- Sugar: 0.5g
- Sodium: 450mg
- Cholesterol: 50mg
- Sat. Fat: 1.5g
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 make the tuna cakes ahead and refrigerate them for up to 24 hours before cooking. However, they are best served fresh and hot.
If your tuna cakes are falling apart, it's likely that the mixture was too wet. Add more panko breadcrumbs to the mixture to help it hold together better.
Yes, you can freeze uncooked tuna cakes for up to 2 months. Cook from frozen, adding 1-2 minutes to the cooking time.
Yes, you can make tuna cakes in the air fryer. Preheat the air fryer to 375°F, place the tuna cakes in the basket, and cook for 8-10 minutes or until golden and crispy.
If you don't have Sriracha, you can substitute it with a mix of chili garlic sauce and a touch of lime juice for a similar spicy and tangy flavor.
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!
