Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are the best crispy, golden, and flavorful appetizer you can make at home. After making this recipe dozens of times, I’ve discovered the trick to getting them perfectly crispy every time. The crispy exterior gives way to a tender, flaky interior, and the spicy Sriracha aioli adds the perfect kick. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Caramel Apple Slices with Chocolate Drizzle and Crispy Baked Potato Skins with Cheddar and Greek Yogurt.
Why This Crispy Asian Tuna Cakes with Spicy Sriracha Aioli Is Pure Comfort
- Easy to make and better than takeout
- Crispy golden exterior with a tender interior
- Spicy Sriracha aioli adds the perfect kick
- Great for game nights or parties
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 of tuna
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions
- 2 cloves garlic
- 1 egg
- 1/4 cup mayo
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp Sriracha
- 1 tbsp honey
- 1 tbsp rice vinegar
- Salt and pepper to taste
- Optional: Sesame seeds
- Optional: Chopped cilantro
- Optional: Lime wedges
đź“ť Ingredient Notes
- Tuna: Make sure to drain the liquid from the cans.
- Green onions: You can substitute with chives or shallots.
đź›’ Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping ingredients and mixing the tuna mixture. → See on Amazon
- Cast iron skillet — Gives the tuna cakes a perfect crispy exterior. → 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, garlic, egg, mayo, soy sauce, and sesame oil. Pulse until well combined.
- Form the tuna cakes: Using your hands, form the mixture into 8 equal-sized cakes. Place them on a parchment-lined baking sheet.
- Chill the tuna cakes: Chill the tuna cakes in the refrigerator for at least 30 minutes to help them hold together during cooking.
- Cook the tuna cakes: Heat a cast iron skillet over medium heat. Add a little oil and cook the tuna cakes for 4-5 minutes on each side, or until golden and crispy.
- Prepare the Sriracha aioli: While the tuna cakes are cooking, mix together mayo, Sriracha, honey, and rice vinegar. Season with salt and pepper to taste.
- Serve: Serve the tuna cakes hot with the Sriracha aioli for dipping. Garnish with sesame seeds, chopped cilantro, and lime wedges if desired.
Cook's Tips for Perfect Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Common mistake and fix: The #1 reason this recipe fails is using too much liquid from the tuna cans. Make sure to drain it well to prevent soggy cakes. To fix, simply drain the liquid and proceed with the recipe.
- Pro tip: For extra crispy tuna cakes, refrigerate the formed cakes for at least 30 minutes before cooking. This helps the breadcrumbs absorb more liquid and creates a better texture.
- Pro tip: To make these tuna cakes ahead, prepare the mixture and form the cakes. Store them in the refrigerator for up to 24 hours before cooking.
- Pro tip: For a spicier aioli, add more Sriracha to taste. You can also adjust the sweetness with more honey if needed.
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 refrigerator for up to 3 days. Make-ahead tip: You can make the tuna mixture and form the cakes up to 24 hours ahead. Keep refrigerated 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 the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat tuna cakes in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat tuna cakes in the microwave for 30-45 seconds or until heated through. This may make them soggy.
Recipe Notes
- Chef tip: For a lighter version, use Greek yogurt instead of mayo in the tuna mixture and aioli.
- Best substitution: If you don't have panko, you can substitute with breadcrumbs or crushed crackers.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your tuna cakes are falling apart, try chilling them for longer before cooking. If they're not crispy enough, try cooking them for a little longer or adding more breadcrumbs to the mixture.
Want to level up this recipe?
Non-stick skillet — Ensures even cooking and easy flipping of the tuna cakes. → Check price on Amazon
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Ingredients
Main Ingredients
- 2 cans of tuna
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions
- 2 cloves garlic
- 1 egg
- 1/4 cup mayo
- 1/4 cup soy sauce
- 1 tbsp sesame oil
Seasonings
- 1 tbsp Sriracha
- 1 tbsp honey
- 1 tbsp rice vinegar
- Salt and pepper to taste
Optional Toppings
- Sesame seeds
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the tuna mixture: In a food processor, combine tuna, panko, green onions, garlic, egg, mayo, soy sauce, and sesame oil. Pulse until well combined.
- Form the tuna cakes: Using your hands, form the mixture into 8 equal-sized cakes. Place them on a parchment-lined baking sheet.
- Chill the tuna cakes: Chill the tuna cakes in the refrigerator for at least 30 minutes to help them hold together during cooking.
- Cook the tuna cakes: Heat a cast iron skillet over medium heat. Add a little oil and cook the tuna cakes for 4-5 minutes on each side, or until golden and crispy.
- Prepare the Sriracha aioli: While the tuna cakes are cooking, mix together mayo, Sriracha, honey, and rice vinegar. Season with salt and pepper to taste.
- Serve: Serve the tuna cakes hot with the Sriracha aioli for dipping. Garnish with sesame seeds, chopped cilantro, and lime wedges if desired.
Notes
- Chef tip: For a lighter version, use Greek yogurt instead of mayo in the tuna mixture and aioli.
- Best substitution: If you don't have panko, you can substitute with breadcrumbs or crushed crackers.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your tuna cakes are falling apart, try chilling them for longer before cooking. If they're not crispy enough, try cooking them for a little longer or adding more breadcrumbs to the mixture.
Storage
- Fridge: Store leftover tuna cakes in the refrigerator for up to 3 days.
- Freezer: Freeze uncooked tuna cakes for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
- Oven reheat: Reheat tuna cakes in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat tuna cakes in the microwave for 30-45 seconds or until heated through. This may make them soggy.
- Make ahead: You can make the tuna mixture and form the cakes up to 24 hours ahead. Keep refrigerated until ready to cook.
Nutrition Per Serving
- Calories: 120
- Protein: 12g
- Fat: 6g
- Carbs: 5g
- Fiber: 0g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 45mg
- 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 and form the cakes up to 24 hours ahead. Keep refrigerated until ready to cook.
The #1 reason this recipe fails is using too much liquid from the tuna cans. Make sure to drain it well to prevent dry cakes. To fix, simply drain the liquid and proceed with the recipe.
Yes, you can freeze uncooked tuna cakes for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
Yes, you can cook these tuna cakes in the air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway through.
If you don't have Sriracha, you can substitute with chili garlic sauce or hot sauce to taste.
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!
