Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are the ultimate better-than-takeout appetizer. After making these many times, I’ve perfected the crispy exterior and tender, flavorful interior. The key is to not overmix the ingredients. Keep reading for more tips. If you love recipes like this, you’ll also enjoy Refreshing Cherry Limeade Recipe for Easy Summer Drinks and Creamy Crockpot Marry Me Chicken Recipe for Easy Dinner.
Why This Crispy Asian Tuna Cakes with Spicy Sriracha Aioli Is Pure Comfort
- Crispy golden exterior
- Tender, flaky tuna interior
- Packed with Asian flavors
- Easy to make 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.
- 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 sesame oil
- 1 tbsp Sriracha (adjust to taste)
- 1 egg, beaten
- Salt and pepper, to taste
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
- Optional: Lime wedges
- Optional: Chopped cilantro
- Optional: Sliced green onions
📝 Ingredient Notes
- Tuna: Canned tuna in water is best for this recipe. Do not use tuna packed in oil.
🛒 Tools & Equipment I Recommend
- Food processor — Pulses ingredients to the perfect consistency for these cakes. → See on Amazon
- Non-stick skillet — Ensures even cooking and prevents the cakes from sticking. → 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, green onions, soy sauce, sesame oil, Sriracha, egg, salt, and pepper. Pulse until well combined but still chunky.
- Form the cakes: Using your hands, form the tuna mixture into 12 equal cakes. Place on a parchment-lined baking sheet.
- Chill the cakes: Chill the cakes in the refrigerator for at least 30 minutes to help them hold together during cooking.
- Cook the cakes: Heat a large non-stick skillet over medium heat. Add a thin layer of oil. Cook the cakes for 4-5 minutes on each side, or until golden brown and crispy.
- Prepare the aioli: In a small bowl, mix together mayonnaise, Sriracha, lime juice, and chopped cilantro. Set aside.
- Serve: Serve the tuna cakes hot, with lime wedges, chopped cilantro, and sliced green onions. Drizzle with the spicy Sriracha aioli.
Cook's Tips for Perfect Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Pro tip: To prevent the cakes from falling apart, avoid overmixing the ingredients and chill the cakes before cooking.
- Common mistake and fix: If your cakes are falling apart, you may have overmixed the ingredients or skipped chilling them. To fix, add more panko and chill the mixture for at least 30 minutes before cooking.
- Pro tip: For a milder version, reduce the Sriracha to 1/2 tablespoon or omit it altogether.
- Pro tip: To make these cakes ahead, prepare the mixture, form the cakes, and chill them. Cook just before serving.
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: The tuna mixture can be prepared up to 1 day ahead. Form the cakes and chill before cooking.
Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Freeze uncooked cakes on a parchment-lined baking sheet, then transfer to an airtight container for up to 2 months. Cook from frozen, adding 1-2 minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 30-45 seconds, or until heated through. The texture may be slightly softer.
Recipe Notes
- Chef tip: For a gluten-free version, use gluten-free panko breadcrumbs.
- Best substitution: No substitutions for the tuna. Canned salmon can be used, but the flavor will be different.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your cakes are sticking to the pan, ensure your pan is well-oiled and hot enough. You can also lightly flour the cakes before cooking.
Want to level up this recipe?
Instant-read thermometer — Ensures the oil is at the right temperature for cooking, preventing the cakes from absorbing too much oil. → Check price on Amazon
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
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 sesame oil
- 1 tbsp Sriracha (adjust to taste)
- 1 egg, beaten
- Salt and pepper, to taste
Seasonings
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
Optional Toppings
- Lime wedges
- Chopped cilantro
- Sliced green onions
Instructions
- Prepare the tuna mixture: In a food processor, combine tuna, panko, green onions, soy sauce, sesame oil, Sriracha, egg, salt, and pepper. Pulse until well combined but still chunky.
- Form the cakes: Using your hands, form the tuna mixture into 12 equal cakes. Place on a parchment-lined baking sheet.
- Chill the cakes: Chill the cakes in the refrigerator for at least 30 minutes to help them hold together during cooking.
- Cook the cakes: Heat a large non-stick skillet over medium heat. Add a thin layer of oil. Cook the cakes for 4-5 minutes on each side, or until golden brown and crispy.
- Prepare the aioli: In a small bowl, mix together mayonnaise, Sriracha, lime juice, and chopped cilantro. Set aside.
- Serve: Serve the tuna cakes hot, with lime wedges, chopped cilantro, and sliced green onions. Drizzle with the spicy Sriracha aioli.
Notes
- Chef tip: For a gluten-free version, use gluten-free panko breadcrumbs.
- Best substitution: No substitutions for the tuna. Canned salmon can be used, but the flavor will be different.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your cakes are sticking to the pan, ensure your pan is well-oiled and hot enough. You can also lightly flour the cakes before cooking.
Storage
- Fridge: Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze uncooked cakes on a parchment-lined baking sheet, then transfer to an airtight container for up to 2 months. Cook from frozen, adding 1-2 minutes to the cooking time.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, or until heated through. The texture may be slightly softer.
- Make ahead: The tuna mixture can be prepared up to 1 day ahead. Form the cakes and chill before cooking.
Nutrition Per Serving
- Calories: 110
- Protein: 11g
- Fat: 6g
- Carbs: 3g
- Fiber: 0.5g
- Sugar: 0.5g
- 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 prepare the mixture, form the cakes, and chill them up to 1 day ahead. Cook just before serving.
You may have overmixed the ingredients or skipped chilling the cakes. To fix, add more panko and chill the mixture for at least 30 minutes before cooking.
Yes, freeze uncooked cakes on a parchment-lined baking sheet, then transfer to an airtight container for up to 2 months. Cook from frozen, adding 1-2 minutes to the cooking time.
Yes, preheat your air fryer to 375°F. Cook the cakes for 8-10 minutes, flipping halfway through, or until golden brown and crispy.
Canned salmon can be used, but the flavor will be different.
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!
