Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli – Better than takeout! After making these many times, I’ve perfected the crispy exterior and moist interior. The trick I discovered is to use panko breadcrumbs and a hot oven. The result is a fresh, crispy, and irresistible appetizer that’s perfect for game night or a quick weeknight dinner. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Quick Zucchini Noodles with Pesto and Grilled Shrimp and Classic Boston Cream Pie Recipe with Vanilla Custard and Chocolate.
Why This Crispy Asian Tuna Cakes with Spicy Sriracha Aioli Is Pure Comfort
- Easy to make with simple ingredients
- Crispy exterior and moist interior
- Perfect for game night or quick dinner
- Better than takeout with a fraction of the cost
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
- Mayonnaise
- Soy sauce
- Eggs
- Garlic
- Ginger
- Sriracha sauce
- Sesame oil
- Salt
- Pepper
- Optional: Sesame seeds
- Optional: Chopped cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- Canned tuna: Make sure to drain the liquid well.
- Panko breadcrumbs: You can substitute with regular breadcrumbs, but panko gives a better texture.
🛒 Tools & Equipment I Recommend
- Panko breadcrumbs — Provides a crispy exterior and helps bind the cakes together. → See on Amazon
- Sriracha sauce — Adds a spicy kick to the aioli. You can adjust the amount to your preference. → See on Amazon
How to Make Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- Prepare the tuna mixture: In a bowl, combine tuna, green onions, mayonnaise, soy sauce, garlic, ginger, salt, and pepper. Mix well and set aside.
- Form the tuna cakes: In another bowl, beat the eggs. Add panko breadcrumbs and mix well. Divide the tuna mixture into 8 equal portions and shape each into a patty. Dip each patty into the egg mixture, coating both sides, then press into the panko mixture, ensuring it's fully coated.
- Bake the tuna cakes: Preheat your oven to 400°F (200°C). Place the coated tuna cakes on a parchment-lined baking sheet. Drizzle with sesame oil and bake for 15-20 minutes, flipping halfway, until golden and crispy.
- Prepare the aioli: In a small bowl, mix mayonnaise, Sriracha sauce, and a pinch of salt. Set aside.
- Serve: Serve the tuna cakes hot with the spicy Sriracha aioli on the side. Garnish with sesame seeds, chopped cilantro, and lime wedges if desired.
Cook's Tips for Perfect Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
- General tip: To prevent the tuna cakes from falling apart, make sure to drain the liquid from the canned tuna well and use panko breadcrumbs.
- Common mistake and fix: If the tuna cakes are falling apart, you might not have drained the tuna well or used enough panko. To fix, add more panko and gently reform the cakes.
- For extra crispiness: You can also pan-fry the tuna cakes after baking for an extra crispy exterior.
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 in the fridge for up to 3 days. Make-ahead tip: You can prepare the tuna mixture and coat the cakes up to a day ahead. Store in the fridge until ready to bake.
Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheating in the microwave may cause the tuna cakes to lose their crispiness.
Recipe Notes
- Chef tip: For a spicier aioli, add more Sriracha sauce to taste.
- Best substitution: You can substitute canned tuna with canned salmon or even cooked chicken.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the tuna cakes are not crispy enough, try increasing the oven temperature or baking for a few more minutes.
Want to level up this recipe?
Non-stick baking sheet — Ensures even cooking and easy cleanup. → Check price on Amazon
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli
Ingredients
Main Ingredients
- Canned tuna
- Green onions
- Panko breadcrumbs
- Mayonnaise
- Soy sauce
- Eggs
Seasonings
- Garlic
- Ginger
- Sriracha sauce
- Sesame oil
- Salt
- Pepper
Optional Toppings
- Sesame seeds
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the tuna mixture: In a bowl, combine tuna, green onions, mayonnaise, soy sauce, garlic, ginger, salt, and pepper. Mix well and set aside.
- Form the tuna cakes: In another bowl, beat the eggs. Add panko breadcrumbs and mix well. Divide the tuna mixture into 8 equal portions and shape each into a patty. Dip each patty into the egg mixture, coating both sides, then press into the panko mixture, ensuring it's fully coated.
- Bake the tuna cakes: Preheat your oven to 400°F (200°C). Place the coated tuna cakes on a parchment-lined baking sheet. Drizzle with sesame oil and bake for 15-20 minutes, flipping halfway, until golden and crispy.
- Prepare the aioli: In a small bowl, mix mayonnaise, Sriracha sauce, and a pinch of salt. Set aside.
- Serve: Serve the tuna cakes hot with the spicy Sriracha aioli on the side. Garnish with sesame seeds, chopped cilantro, and lime wedges if desired.
Notes
- Chef tip: For a spicier aioli, add more Sriracha sauce to taste.
- Best substitution: You can substitute canned tuna with canned salmon or even cooked chicken.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the tuna cakes are not crispy enough, try increasing the oven temperature or baking for a few more minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheating in the microwave may cause the tuna cakes to lose their crispiness.
- Make ahead: You can prepare the tuna mixture and coat the cakes up to a day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 170
- Protein: 15g
- Fat: 12g
- Carbs: 6g
- Fiber: 0g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 60mg
- Sat. Fat: 2g
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 mixture and coat the cakes up to a day ahead. Store in the fridge until ready to bake.
This is likely due to not draining the tuna well or using enough panko. To fix, add more panko and gently reform the cakes.
Yes, you can! Cook at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden and crispy.
You can use hot sauce or chili garlic sauce as a substitute. Adjust the amount to your preference.
Yes, this recipe can be easily doubled or tripled to serve more people. You may need to bake them in batches.
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!
