Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are the best way to enjoy tuna at home. After making this recipe dozens of times, I’ve discovered the trick to perfectly crispy cakes every time. The golden exterior gives way to a juicy, flavorful tuna interior. Keep reading for my best tips or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Easy Lemon Chickpea Orzo Soup for Cozy Weeknight Dinner and Crispy Air Fryer Smashed Potatoes Easy and Quick.
Why This Crispy Asian Tuna Cakes with Spicy Sriracha Aioli Is Pure Comfort
- Easy to make with simple ingredients
- Crispy golden exterior and juicy tuna interior
- Spicy Sriracha Aioli adds a kick of flavor
- Better than takeout and ready in 20 minutes
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 finely chopped green onions
- 2 tbsp soy sauce
- 1 tbsp Sriracha sauce
- 1 tbsp sesame oil
- 1 egg, beaten
- Salt and pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- Optional: Additional green onions for garnish
- Optional: Sriracha sauce for extra heat
📝 Ingredient Notes
- Tuna: Canned tuna in water, drained
- Panko breadcrumbs: Regular or gluten-free
🛒 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, panko, green onions, soy sauce, Sriracha, sesame oil, and egg. Pulse until well combined.
- Form tuna cakes: Using your hands, form the mixture into 8-10 patties. Place on a parchment-lined baking sheet.
- Chill and cook: Chill patties in the fridge for 15 minutes. Heat a non-stick skillet over medium heat. Add patties and cook until golden brown and crispy, about 3-4 minutes per side.
Cook's Tips for Perfect Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Common mistake and fix: If your tuna cakes fall apart, add more panko or chill them longer before cooking.
- Pro tip: For extra crispy cakes, lightly press the patties with a spatula before flipping.
- Pro tip: To make these cakes gluten-free, use certified gluten-free panko breadcrumbs.
Storing & Reheating Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare tuna mixture up to 1 day ahead. Form patties and chill before cooking.
Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Freeze uncooked patties for up to 2 months. Cook from frozen, adding 1-2 minutes to cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a milder flavor, reduce Sriracha to 1/2 tbsp or omit it entirely.
- Best substitution: Replace tuna with canned salmon for a similar flavor profile.
- Make-ahead: Prepare tuna mixture up to 1 day ahead. Form patties and chill before cooking.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your tuna cakes stick to the pan, ensure your skillet is well-oiled and preheated.
Want to level up this recipe?
Sriracha sauce — Adds a kick of flavor and makes the aioli irresistible → 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 finely chopped green onions
- 2 tbsp soy sauce
- 1 tbsp Sriracha sauce
- 1 tbsp sesame oil
- 1 egg, beaten
Seasonings
- Salt and pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
Optional Toppings
- Additional green onions for garnish
- Sriracha sauce for extra heat
Instructions
- Prepare tuna mixture: In a food processor, combine tuna, panko, green onions, soy sauce, Sriracha, sesame oil, and egg. Pulse until well combined.
- Form tuna cakes: Using your hands, form the mixture into 8-10 patties. Place on a parchment-lined baking sheet.
- Chill and cook: Chill patties in the fridge for 15 minutes. Heat a non-stick skillet over medium heat. Add patties and cook until golden brown and crispy, about 3-4 minutes per side.
Notes
- Chef tip: For a milder flavor, reduce Sriracha to 1/2 tbsp or omit it entirely.
- Best substitution: Replace tuna with canned salmon for a similar flavor profile.
- Make-ahead: Prepare tuna mixture up to 1 day ahead. Form patties and chill before cooking.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your tuna cakes stick to the pan, ensure your skillet is well-oiled and preheated.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked patties for up to 2 months. Cook from frozen, adding 1-2 minutes to cooking time.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: Prepare tuna mixture up to 1 day ahead. Form patties and chill before cooking.
Nutrition Per Serving
- Calories: 70
- Protein: 8g
- Fat: 2.5g
- Carbs: 3g
- Fiber: 0g
- Sugar: 0g
- Sodium: 280mg
- Cholesterol: 30mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli FAQs
Yes, prepare the tuna mixture up to 1 day ahead. Form patties and chill before cooking.
If your tuna cakes fall apart, add more panko or chill them longer before cooking.
Yes, cook at 375°F for 8-10 minutes, flipping halfway through.
Replace tuna with canned salmon for a similar flavor profile.
Freeze uncooked patties for up to 2 months. Cook from frozen, adding 1-2 minutes to cooking time.
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!
