Crispy Asian Tuna Cakes with Spicy Sriracha Aioli – Better Than Takeout
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli are the perfect better-than-takeout appetizer. After making this recipe dozens of times, I’ve discovered the trick to keeping them crispy and preventing them from falling apart. The warm, golden cakes are filled with fresh, flaky tuna and topped with a creamy, spicy aioli that’ll make your taste buds dance. If you love recipes like this, you’ll also enjoy Creamy Cajun Chicken Pasta Slow Cooker Recipe and Crispy Cheesy Potato Skins with Bacon for Easy Appetizers.
Why This Crispy Asian Tuna Cakes with Spicy Sriracha Aioli – Better Than Takeout Is Pure Comfort
- Easy to make with simple ingredients
- Crispy exterior with tender, flaky tuna inside
- Spicy Sriracha Aioli adds a kick of flavor
- Perfect for game nights or as a light dinner
What You'll Need for Crispy Asian Tuna Cakes with Spicy Sriracha Aioli – Better Than Takeout
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
- soy sauce
- garlic
- ginger
- Sriracha
- mayonnaise
- rice vinegar
- sesame oil
- salt
- pepper
- Optional: sesame seeds
- Optional: chopped cilantro
📝 Ingredient Notes
- canned tuna: Use canned tuna in water, drained.
🛒 Tools & Equipment I Recommend
- Food Processor — Makes quick work of chopping ingredients and combining the tuna mixture. → See on Amazon
- Cast Iron Skillet — Even heat distribution ensures perfect crispiness on both sides. → See on Amazon
How to Make Crispy Asian Tuna Cakes with Spicy Sriracha Aioli – Better Than Takeout
- Prepare the tuna mixture: In a food processor, combine canned tuna, panko breadcrumbs, green onions, soy sauce, garlic, and ginger. Pulse until well combined.
- Form the cakes: Using your hands, form the tuna mixture into 8-10 small patties, about 2 inches in diameter. Place them on a parchment-lined baking sheet.
- Chill the cakes: Refrigerate the tuna cakes for at least 30 minutes to help them hold together during cooking.
- Cook the cakes: Heat a cast iron skillet over medium heat and add a thin layer of oil. Once hot, add the tuna cakes and cook for 4-5 minutes on each side, or until golden brown and crispy.
- Prepare the aioli: In a small bowl, whisk together mayonnaise, Sriracha, rice vinegar, sesame oil, salt, and pepper. Taste and adjust seasoning if needed.
- Serve: Serve the crispy Asian tuna cakes hot, topped with the spicy Sriracha aioli, sesame seeds, and chopped cilantro.
Cook's Tips for Perfect Crispy Asian Tuna Cakes with Spicy Sriracha Aioli – Better Than Takeout
- : To prevent the tuna cakes from falling apart, make sure to chill them before cooking.
- Common mistake and fix: If your tuna cakes are falling apart, try adding more panko breadcrumbs or chilling them longer before cooking.
- : For a milder aioli, reduce the amount of Sriracha or omit it entirely.
- : To make ahead, prepare the tuna cakes and aioli separately, then store in the refrigerator until ready to serve.
Storing & Reheating Crispy Asian Tuna Cakes with Spicy Sriracha Aioli – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover tuna cakes and aioli separately in the refrigerator for up to 3 days. Make-ahead tip: Prepare the tuna cakes and aioli up to 1 day ahead and store separately in the refrigerator.
Freezing Crispy Asian Tuna Cakes with Spicy Sriracha Aioli – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat tuna cakes in a 350°F (175°C) oven for 5-7 minutes or until warmed through. Microwave: Reheat tuna cakes in the microwave for 30-45 seconds or until warmed through.
Recipe Notes
- Chef tip: For an even crispier exterior, dust the tuna cakes lightly with cornstarch before cooking.
- Best substitution: Substitute canned tuna with cooked, shredded chicken or salmon.
- Make-ahead: Prepare the tuna cakes and aioli separately, then store in the refrigerator until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your tuna cakes are sticking to the pan, try adding more oil or using a non-stick skillet.
Want to level up this recipe?
Sriracha Sauce — Adds a kick of heat and flavor to the aioli and can be used for various other dishes. → Check price on Amazon
Crispy Asian Tuna Cakes with Spicy Sriracha Aioli – Better Than Takeout
Ingredients
Main Ingredients
- canned tuna
- panko breadcrumbs
- green onions
- soy sauce
- garlic
- ginger
Seasonings
- Sriracha
- mayonnaise
- rice vinegar
- sesame oil
- salt
- pepper
Optional Toppings
- sesame seeds
- chopped cilantro
Instructions
- Prepare the tuna mixture: In a food processor, combine canned tuna, panko breadcrumbs, green onions, soy sauce, garlic, and ginger. Pulse until well combined.
- Form the cakes: Using your hands, form the tuna mixture into 8-10 small patties, about 2 inches in diameter. Place them on a parchment-lined baking sheet.
- Chill the cakes: Refrigerate the tuna cakes for at least 30 minutes to help them hold together during cooking.
- Cook the cakes: Heat a cast iron skillet over medium heat and add a thin layer of oil. Once hot, add the tuna cakes and cook for 4-5 minutes on each side, or until golden brown and crispy.
- Prepare the aioli: In a small bowl, whisk together mayonnaise, Sriracha, rice vinegar, sesame oil, salt, and pepper. Taste and adjust seasoning if needed.
- Serve: Serve the crispy Asian tuna cakes hot, topped with the spicy Sriracha aioli, sesame seeds, and chopped cilantro.
Notes
- Chef tip: For an even crispier exterior, dust the tuna cakes lightly with cornstarch before cooking.
- Best substitution: Substitute canned tuna with cooked, shredded chicken or salmon.
- Make-ahead: Prepare the tuna cakes and aioli separately, then store in the refrigerator until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your tuna cakes are sticking to the pan, try adding more oil or using a non-stick skillet.
Storage
- Fridge: Store leftover tuna cakes and aioli separately in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat tuna cakes in a 350°F (175°C) oven for 5-7 minutes or until warmed through.
- Microwave reheat: Reheat tuna cakes in the microwave for 30-45 seconds or until warmed through.
- Make ahead: Prepare the tuna cakes and aioli up to 1 day ahead and store separately in the refrigerator.
Nutrition Per Serving
- Calories: 120
- Protein: 12g
- Fat: 6g
- Carbs: 5g
- Fiber: 0g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 30mg
- 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 – Better Than Takeout FAQs
Yes, prepare the tuna cakes and aioli separately, then store in the refrigerator until ready to serve.
To prevent this, make sure to chill the tuna cakes before cooking and add more panko breadcrumbs if needed.
It's not recommended to freeze the tuna cakes as they may become soggy upon thawing.
Reduce the amount of Sriracha or omit it entirely for a milder aioli.
Serve them with a side of steamed rice, noodles, or a crisp salad for a complete meal.
A Warm Final Note
I can’t wait for you to try Crispy Asian Tuna Cakes with Spicy Sriracha Aioli – Better Than Takeout 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!
