Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are the perfect appetizer. After making this many times, I’ve mastered the crispy exterior and tender, flaky tuna filling. The secret? Using panko and a hot pan. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Grilled Cheese Sandwich Recipe for Quick Meals and Easy Grilled Mexican Street Corn Recipe for Summer BBQs.
Why This Crispy Asian Tuna Cakes with Spicy Sriracha Aioli Is Pure Comfort
- Golden, crispy exterior
- Tender, flaky tuna filling
- Spicy, creamy aioli
- Easy, ready in 30 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.
- Canned tuna
- Panko breadcrumbs
- Green onions
- Eggs
- Soy sauce
- Garlic
- Ginger
- Sriracha
- Sesame oil
- Salt and pepper
- Optional: Sesame seeds
- Optional: Chopped cilantro
📝 Ingredient Notes
- Canned tuna: Drain well to prevent soggy cakes.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat for perfect searing. → See on Amazon
- Food Processor — Quickly pulse tuna for even texture. → See on Amazon
How to Make Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Prepare tuna mixture: Combine tuna, panko, eggs, green onions, soy sauce, garlic, ginger, salt, and pepper in a food processor. Pulse until combined but still chunky.
- Form tuna cakes: Shape mixture into 8 patties, about 1/3 cup each. Chill for 15 minutes to help them hold together.
- Cook tuna cakes: Heat oil in a large skillet over medium-high heat. Add tuna cakes, cook until golden, 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, try chilling them for longer or adding more panko.
- Pro tip: Use a hot pan and don't crowd the tuna cakes to ensure a crispy exterior.
- Pro tip: For a spicier aioli, add more Sriracha or serve with extra on the side.
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: Prepare tuna cakes up to a day ahead. Store in the fridge until ready to cook.
Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Freeze uncooked tuna cakes for up to 2 months. Cook from frozen, adding a few minutes to cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a lighter version, use canned tuna packed in water and drain well.
- Best substitution: Substitute canned tuna with cooked, flaked salmon or crab meat.
- Make-ahead: Prepare tuna cakes up to a day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your tuna cakes are sticking to the pan, try using more oil or cooking them longer on the first side.
Want to level up this recipe?
Sriracha Sauce — Adds a kick to the aioli and is a pantry staple for Asian-inspired dishes. → Check price on Amazon
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Ingredients
Main Ingredients
- Canned tuna
- Panko breadcrumbs
- Green onions
- Eggs
- Soy sauce
Seasonings
- Garlic
- Ginger
- Sriracha
- Sesame oil
- Salt and pepper
Optional Toppings
- Sesame seeds
- Chopped cilantro
Instructions
- Prepare tuna mixture: Combine tuna, panko, eggs, green onions, soy sauce, garlic, ginger, salt, and pepper in a food processor. Pulse until combined but still chunky.
- Form tuna cakes: Shape mixture into 8 patties, about 1/3 cup each. Chill for 15 minutes to help them hold together.
- Cook tuna cakes: Heat oil in a large skillet over medium-high heat. Add tuna cakes, cook until golden, about 3-4 minutes per side.
Notes
- Chef tip: For a lighter version, use canned tuna packed in water and drain well.
- Best substitution: Substitute canned tuna with cooked, flaked salmon or crab meat.
- Make-ahead: Prepare tuna cakes up to a day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your tuna cakes are sticking to the pan, try using more oil or cooking them longer on the first side.
Storage
- Fridge: Store leftover tuna cakes in the fridge for up to 3 days.
- Freezer: Freeze uncooked tuna cakes for up to 2 months. Cook from frozen, adding a few minutes to cooking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare tuna cakes up to a day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 140
- Protein: 15g
- Fat: 7g
- Carbs: 7g
- Fiber: 0g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 60mg
- 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, prepare tuna cakes up to a day ahead. Store in the fridge until ready to cook.
If your tuna cakes fall apart, try chilling them for longer or adding more panko.
Yes, freeze uncooked tuna cakes for up to 2 months. Cook from frozen, adding a few minutes to cooking time.
Yes, cook tuna cakes in the air fryer at 400°F (200°C) for 8-10 minutes, flipping halfway.
Substitute canned tuna with cooked, flaked salmon or crab meat.
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!
