Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are my family’s favorite takeout copycat. After making this many times, I’ve perfected the trick to keep them crispy and golden. Bite into these juicy cakes for a cozy dinner or appetizer that’s better than takeout. If you love recipes like this, you’ll also enjoy Easy Sweet Potato Chickpea Curry Recipe and Easy Italian Grinder Salad Sandwich Recipe for Quick Lunch.
Why This Crispy Asian Tuna Cakes with Spicy Sriracha Aioli Is Pure Comfort
- Crispy golden exterior with a tender, juicy interior
- Packed with fresh Asian flavors that'll make your taste buds dance
- Easy to make and ready in just 20 minutes – perfect for busy weeknights
- Better than takeout and way healthier too
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 chopped green onions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp Sriracha (adjust to taste)
- 1 egg, beaten
- Salt and pepper, to taste
- 1/4 cup mayonnaise
- 2 tbsp Sriracha (adjust to taste)
- 1 tbsp lime juice
- 1 tbsp honey
- Salt, to taste
- Optional: Chopped cilantro
- Optional: Diced avocado
- Optional: Lime wedges
📝 Ingredient Notes
- Tuna: Canned or pouched tuna works fine. Avoid using fresh tuna for this recipe.
- Panko breadcrumbs: Regular breadcrumbs can be substituted, but panko gives a crispier texture.
🛒 Tools & Equipment I Recommend
- Stainless Steel Mixing Bowls — Perfect for mixing ingredients and keeping your workspace organized → See on Amazon
- Cast Iron Skillet — Ideal for cooking these tuna cakes to a perfect golden crisp → See on Amazon
How to Make Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Prepare the tuna mixture: In a large bowl, combine tuna, panko, green onions, soy sauce, sesame oil, Sriracha, and egg. Mix well and season with salt and pepper. Form into 8-10 patties.
- Make the aioli: In a small bowl, whisk together mayonnaise, Sriracha, lime juice, honey, and salt. Set aside.
- Cook the tuna cakes: Heat a large skillet over medium heat. Add a drizzle of oil and cook tuna cakes for 3-4 minutes on each side, until golden and crispy.
- Serve: Serve tuna cakes hot, topped with aioli and your choice of garnishes.
Cook's Tips for Perfect Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Pro tip: To prevent the tuna cakes from falling apart, make sure to drain the tuna well and chill the mixture for 15 minutes before cooking.
- Common mistake and fix: If your tuna cakes are sticking to the pan, make sure to use enough oil and cook them undisturbed until golden. If they're still sticking, try adding a bit more panko to the mixture.
- Pro tip: For a spicier aioli, adjust the Sriracha to taste. Start with 1 tbsp and add more as desired.
- Pro tip: To make these tuna cakes ahead, prepare the mixture and form the patties. Store in the fridge for up to 24 hours before cooking.
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: The tuna mixture can be prepared up to 24 hours ahead. Form the patties just before cooking.
Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Freezing is not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes, until warmed through. Microwave: Reheat in the microwave for 30-45 seconds, until warmed through.
Recipe Notes
- Chef tip: For a gluten-free version, use gluten-free panko breadcrumbs.
- Best substitution: Replace the tuna with canned salmon for a similar dish.
- Make-ahead: Prepare the tuna mixture and form the patties up to 24 hours ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your tuna cakes are falling apart, try chilling the mixture for longer or adding more panko to the mixture.
Want to level up this recipe?
Sriracha Sauce — Adds a kick of heat and flavor to both the tuna cakes and the aioli → Check price on Amazon
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Ingredients
Main Ingredients
- 2 cans (5 oz each) tuna, drained
- 1/2 cup panko breadcrumbs
- 1/4 cup chopped green onions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp Sriracha (adjust to taste)
- 1 egg, beaten
- Salt and pepper, to taste
Seasonings
- 1/4 cup mayonnaise
- 2 tbsp Sriracha (adjust to taste)
- 1 tbsp lime juice
- 1 tbsp honey
- Salt, to taste
Optional Toppings
- Chopped cilantro
- Diced avocado
- Lime wedges
Instructions
- Prepare the tuna mixture: In a large bowl, combine tuna, panko, green onions, soy sauce, sesame oil, Sriracha, and egg. Mix well and season with salt and pepper. Form into 8-10 patties.
- Make the aioli: In a small bowl, whisk together mayonnaise, Sriracha, lime juice, honey, and salt. Set aside.
- Cook the tuna cakes: Heat a large skillet over medium heat. Add a drizzle of oil and cook tuna cakes for 3-4 minutes on each side, until golden and crispy.
- Serve: Serve tuna cakes hot, topped with aioli and your choice of garnishes.
Notes
- Chef tip: For a gluten-free version, use gluten-free panko breadcrumbs.
- Best substitution: Replace the tuna with canned salmon for a similar dish.
- Make-ahead: Prepare the tuna mixture and form the patties up to 24 hours ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your tuna cakes are falling apart, try chilling the mixture for longer or adding more panko to the mixture.
Storage
- Fridge: Store leftover tuna cakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is not recommended for this recipe.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes, until warmed through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, until warmed through.
- Make ahead: The tuna mixture can be prepared up to 24 hours ahead. Form the patties just before cooking.
Nutrition Per Serving
- Calories: 90
- Protein: 9g
- Fat: 5g
- Carbs: 3g
- Fiber: 0g
- Sugar: 1g
- Sodium: 300mg
- 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 prepare the tuna mixture and form the patties up to 24 hours ahead. Store in the fridge until ready to cook.
If your tuna cakes are falling apart, try chilling the mixture for longer or adding more panko to the mixture. Also, make sure to drain the tuna well.
Freezing is not recommended for this recipe, as the texture may become mushy upon thawing.
Yes, cook the tuna cakes in the air fryer at 375°F for 8-10 minutes, flipping halfway through, until golden and crispy.
Serve these tuna cakes with a side of Easy Sweet Potato Chickpea Curry, Easy Italian Grinder Salad Sandwich, or Easy Apple Butternut Squash Casserole for a complete meal.
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!
