Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are the best appetizer for busy weeknights. After making these many times, I’ve perfected the crispy exterior and juicy interior. The trick I discovered is using panko breadcrumbs for that perfect crunch. These tuna cakes are crispy, golden, and full of Asian flavors. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Strawberry Earthquake Cake Recipe for Dessert Lovers and Crispy Air Fryer Chicken Cutlets Ready in 20 Minutes.
Why This Crispy Asian Tuna Cakes with Spicy Sriracha Aioli Is Pure Comfort
- Crispy golden exterior
- Juicy tuna filling
- Spicy Sriracha Aioli for dipping
- Easy to make and customize
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
- Soy sauce
- Ginger
- Sriracha
- Garlic
- Sesame oil
- Mayonnaise
- Optional: Sesame seeds
- Optional: Chopped cilantro
đź“ť Ingredient Notes
- Canned tuna: Drain excess liquid before using.
đź›’ Tools & Equipment I Recommend
- Panko breadcrumbs — Provides the perfect crispy exterior. → See on Amazon
- Sriracha sauce — Adds a spicy kick to the aioli. → See on Amazon
How to Make Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Prepare the tuna mixture: Combine tuna, green onions, panko, soy sauce, ginger, and egg in a bowl. Mix well.
- Form the tuna cakes: Shape the mixture into 8 equal patties. Chill for 10 minutes.
- Cook the tuna cakes: Heat oil in a skillet over medium heat. Cook tuna cakes until golden and crispy, about 4 minutes per side.
- Prepare the aioli: Mix mayonnaise, Sriracha, garlic, and sesame oil in a small bowl.
- Serve: Serve tuna cakes hot with aioli for dipping. Garnish with sesame seeds and cilantro.
Cook's Tips for Perfect Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Common mistake and fix: Don't overmix the tuna mixture. This can make the cakes tough. Mix just until combined.
- Tip: For a lighter version, use Greek yogurt instead of mayonnaise in the aioli.
- Tip: Make these tuna cakes ahead and reheat in the oven at 350°F (175°C) for 10 minutes.
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 the fridge for up to 3 days. Make-ahead tip: You can make the tuna mixture up to a day ahead. Keep chilled.
Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Freeze uncooked tuna cakes for up to 2 months. Thaw before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use a fork to mix the tuna mixture to avoid overmixing.
- Best substitution: Replace canned tuna with cooked crab meat for a different twist.
- Make-ahead: You can make the aioli up to a day ahead. Keep chilled.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your tuna cakes are falling apart, try adding more panko or chilling the mixture longer.
Want to level up this recipe?
Non-stick skillet — Ensures even cooking and prevents sticking. → Check price on Amazon
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Ingredients
Main Ingredients
- Canned tuna
- Green onions
- Panko breadcrumbs
- Soy sauce
- Ginger
Seasonings
- Sriracha
- Garlic
- Sesame oil
- Mayonnaise
Optional Toppings
- Sesame seeds
- Chopped cilantro
Instructions
- Prepare the tuna mixture: Combine tuna, green onions, panko, soy sauce, ginger, and egg in a bowl. Mix well.
- Form the tuna cakes: Shape the mixture into 8 equal patties. Chill for 10 minutes.
- Cook the tuna cakes: Heat oil in a skillet over medium heat. Cook tuna cakes until golden and crispy, about 4 minutes per side.
- Prepare the aioli: Mix mayonnaise, Sriracha, garlic, and sesame oil in a small bowl.
- Serve: Serve tuna cakes hot with aioli for dipping. Garnish with sesame seeds and cilantro.
Notes
- Chef tip: Use a fork to mix the tuna mixture to avoid overmixing.
- Best substitution: Replace canned tuna with cooked crab meat for a different twist.
- Make-ahead: You can make the aioli up to a day ahead. Keep chilled.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your tuna cakes are falling apart, try adding more panko or chilling the mixture longer.
Storage
- Fridge: Store leftover tuna cakes in the fridge for up to 3 days.
- Freezer: Freeze uncooked tuna cakes for up to 2 months. Thaw before cooking.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: You can make the tuna mixture up to a day ahead. Keep chilled.
Nutrition Per Serving
- Calories: 120
- Protein: 12g
- Fat: 4g
- Carbs: 7g
- Fiber: 0g
- Sugar: 1g
- Sodium: 450mg
- Cholesterol: 50mg
- 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 make the tuna mixture up to a day ahead. Keep chilled. You can also freeze uncooked tuna cakes for up to 2 months.
If your tuna cakes are falling apart, try adding more panko or chilling the mixture longer. Don't overmix the tuna mixture either.
Yes, cook the tuna cakes at 375°F (190°C) for 8-10 minutes, flipping halfway through.
Serve these tuna cakes with a side of steamed rice, noodles, or a crisp salad. They also pair well with Easy Garlic Butter Steak Bites with Potatoes Crockpot Recipe.
Yes, use gluten-free panko breadcrumbs and ensure all other ingredients are certified gluten-free.
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!
