Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Crispy Asian Tuna Cakes with a spicy Sriracha aioli are the perfect better-than-takeout appetizer. After making this many times, I’ve discovered the trick to the crispest tuna cakes. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Homemade Peanut Sauce Recipe and Slow Cooker Chuck Roast with Vegetables Recipe.
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, flaky interior
- Packed with umami flavor from the Asian-inspired seasonings
- Spicy Sriracha aioli adds a perfect kick
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
- Breadcrumbs
- Green onions
- Sriracha
- Mayonnaise
- Soy sauce
- Ginger
- Garlic
- Sesame oil
- Salt and pepper
- Optional: Chopped cilantro
- Optional: Toasted sesame seeds
- Optional: Lime wedges
📝 Ingredient Notes
- Canned tuna: Drain excess water for better texture
- Breadcrumbs: Use panko for extra crunch
🛒 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: Combine tuna, breadcrumbs, green onions, soy sauce, ginger, garlic, sesame oil, salt, and pepper in a food processor. Pulse until combined.
- Form tuna cakes: Divide mixture into 8 equal portions and shape into patties.
- Cook tuna cakes: Heat oil in a non-stick skillet over medium heat. Add tuna cakes and cook until golden brown and crispy, about 4 minutes per side.
- Prepare aioli: Mix mayonnaise and Sriracha to taste. Add more Sriracha for a spicier aioli.
- Serve: Serve tuna cakes with spicy Sriracha aioli and desired toppings.
Cook's Tips for Perfect Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Common mistake and fix: Avoid overmixing the tuna mixture to prevent tough cakes. Pulse ingredients in the food processor just until combined.
- Pro tip: For extra crispy tuna cakes, refrigerate the formed patties for 30 minutes before cooking.
- Pro tip: Use a non-stick skillet to prevent the tuna cakes from sticking and ensure even cooking.
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 an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare tuna cakes up to 1 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 1-2 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 or until heated through. Microwave: Reheat in the microwave for 30-45 seconds or until heated through.
Recipe Notes
- Chef tip: For a spicier aioli, add more Sriracha to taste.
- Best substitution: Substitute canned tuna with cooked, shredded chicken or salmon for a similar dish.
- Make-ahead: Prepare tuna cakes up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If tuna cakes are falling apart, try adding more breadcrumbs or refrigerating the formed patties for 30 minutes before cooking.
Want to level up this recipe?
Silicone spatula — Helps flip tuna cakes without breaking them apart → Check price on Amazon
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Ingredients
Main Ingredients
- Canned tuna
- Breadcrumbs
- Green onions
- Sriracha
- Mayonnaise
Seasonings
- Soy sauce
- Ginger
- Garlic
- Sesame oil
- Salt and pepper
Optional Toppings
- Chopped cilantro
- Toasted sesame seeds
- Lime wedges
Instructions
- Prepare tuna mixture: Combine tuna, breadcrumbs, green onions, soy sauce, ginger, garlic, sesame oil, salt, and pepper in a food processor. Pulse until combined.
- Form tuna cakes: Divide mixture into 8 equal portions and shape into patties.
- Cook tuna cakes: Heat oil in a non-stick skillet over medium heat. Add tuna cakes and cook until golden brown and crispy, about 4 minutes per side.
- Prepare aioli: Mix mayonnaise and Sriracha to taste. Add more Sriracha for a spicier aioli.
- Serve: Serve tuna cakes with spicy Sriracha aioli and desired toppings.
Notes
- Chef tip: For a spicier aioli, add more Sriracha to taste.
- Best substitution: Substitute canned tuna with cooked, shredded chicken or salmon for a similar dish.
- Make-ahead: Prepare tuna cakes up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If tuna cakes are falling apart, try adding more breadcrumbs or refrigerating the formed patties for 30 minutes before cooking.
Storage
- Fridge: Store leftover tuna cakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked tuna cakes for up to 2 months. Cook from frozen, adding 1-2 minutes to cooking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds or until heated through.
- Make ahead: Prepare tuna cakes up to 1 day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 170
- Protein: 15g
- Fat: 9g
- Carbs: 8g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 35mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli FAQs
Yes, you can prepare the tuna cakes up to 1 day ahead. Store in the fridge until ready to cook.
This could be due to overmixing or not chilling the formed patties before cooking. Try refrigerating the patties for 30 minutes before cooking.
Yes, you can freeze uncooked tuna cakes for up to 2 months. Cook from frozen, adding 1-2 minutes to cooking time.
Preheat the air fryer to 375°F (190°C). Cook tuna cakes for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Avoid reheating in the microwave to prevent sogginess.
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!
