Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are a better-than-takeout appetizer that’s easy to make at home. After making these many times, I’ve discovered the trick to perfectly crispy tuna cakes every time. The golden, crispy exterior gives way to a tender, flavorful interior. Keep reading for my best tips on making these tuna cakes. If you love recipes like this, you’ll also enjoy Creamy Garlic Mushroom Stuffed Shells Recipe for Dinner and Easy No Bake S’mores Pudding Cups Recipe.
Why This Crispy Asian Tuna Cakes with Spicy Sriracha Aioli Is Pure Comfort
- Easy to make at home
- Better than takeout
- Crispy, golden exterior
- Tender, flavorful interior
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
- Green onions
- Panko breadcrumbs
- Eggs
- Soy sauce
- Ginger
- Garlic
- Sriracha
- Mayonnaise
- Lime juice
- Salt
- Pepper
- Optional: Sesame seeds
- Optional: Chopped cilantro
📝 Ingredient Notes
- Canned tuna: Drain well before using.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures even texture and quick prep. → See on Amazon
- Non-stick skillet — Prevents 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, green onions, panko, egg, soy sauce, ginger, and garlic. Pulse until well combined.
- Form tuna cakes: Using your hands, form the tuna mixture into 8 equal cakes. Place on a parchment-lined baking sheet.
- Chill: Chill the tuna cakes in the refrigerator for at least 30 minutes to help them hold together.
- Cook: Heat a non-stick skillet over medium heat. Add oil and cook the tuna cakes for 4-5 minutes on each side, or until golden and crispy.
- Prepare aioli: In a small bowl, combine mayonnaise, Sriracha, lime juice, salt, and pepper. Mix well.
- Serve: Serve the tuna cakes hot, topped with aioli, sesame seeds, and chopped cilantro.
Cook's Tips for Perfect Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Common mistake and fix: The #1 reason these tuna cakes fail is using too much liquid. Make sure to drain the tuna well and don't add too much soy sauce. If your mixture is too wet, add more panko.
- Substitution: You can substitute canned salmon for the tuna if you prefer.
- Make-ahead: These tuna cakes can be made ahead and reheated in the oven at 350°F (175°C) for 10-15 minutes.
- Storage: Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days.
Storing & Reheating Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Can be made ahead and refrigerated for up to 1 day.
Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Not recommended for reheating.
Recipe Notes
- Chef tip: For a spicier aioli, add more Sriracha to taste.
- Best substitution: Substitute canned salmon for the tuna if you prefer.
- Make-ahead: These tuna cakes can be made ahead and refrigerated for up to 1 day.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your tuna cakes are falling apart, try chilling them for longer before cooking.
Want to level up this recipe?
Instant-read thermometer — Ensures perfect cooking and prevents overcooking. → Check price on Amazon
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Ingredients
Main Ingredients
- Canned tuna
- Green onions
- Panko breadcrumbs
- Eggs
- Soy sauce
- Ginger
- Garlic
Seasonings
- Sriracha
- Mayonnaise
- Lime juice
- Salt
- Pepper
Optional Toppings
- Sesame seeds
- Chopped cilantro
Instructions
- Prepare tuna mixture: In a food processor, combine tuna, green onions, panko, egg, soy sauce, ginger, and garlic. Pulse until well combined.
- Form tuna cakes: Using your hands, form the tuna mixture into 8 equal cakes. Place on a parchment-lined baking sheet.
- Chill: Chill the tuna cakes in the refrigerator for at least 30 minutes to help them hold together.
- Cook: Heat a non-stick skillet over medium heat. Add oil and cook the tuna cakes for 4-5 minutes on each side, or until golden and crispy.
- Prepare aioli: In a small bowl, combine mayonnaise, Sriracha, lime juice, salt, and pepper. Mix well.
- Serve: Serve the tuna cakes hot, topped with aioli, sesame seeds, and chopped cilantro.
Notes
- Chef tip: For a spicier aioli, add more Sriracha to taste.
- Best substitution: Substitute canned salmon for the tuna if you prefer.
- Make-ahead: These tuna cakes can be made ahead and refrigerated for up to 1 day.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your tuna cakes are falling apart, try chilling them for longer before cooking.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Not recommended for reheating.
- Make ahead: Can be made ahead and refrigerated for up to 1 day.
Nutrition Per Serving
- Calories: 170
- Protein: 15g
- Fat: 10g
- Carbs: 7g
- Fiber: 1g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 60mg
- Sat. Fat: 2g
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 them ahead and refrigerate for up to 1 day. However, they are best served fresh.
If your tuna cakes are falling apart, it's likely that the mixture was too wet. Make sure to drain the tuna well and don't add too much soy sauce. If your mixture is too wet, add more panko.
No, these tuna cakes are not suitable for freezing.
Preheat your air fryer to 375°F (190°C). Cook the tuna cakes for 8-10 minutes, flipping halfway through, or until golden and crispy.
These tuna cakes are great with a side of steamed rice, noodles, or a green salad.
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!
