In a small bowl, whisk together ½ cup of mayonnaise, 1-2 tablespoons of sriracha, and 1 tablespoon of freshly squeezed lime juice. If desired, add 1 minced clove of garlic for extra flavor. Set aside the aioli in the refrigerator while preparing the tuna cakes.

In a medium mixing bowl, flake 10 oz of well-drained canned tuna. Add in 1 large egg, ½ cup of panko breadcrumbs, 3 thinly sliced green onions, and 2 minced garlic cloves. Grate in 1 tablespoon of fresh ginger, then stir in 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and ½ teaspoon of black pepper. Mix gently until just combined.

Divide the mixture into 8 equal portions and gently shape each into patties about 1 inch thick. Chill the formed patties in the refrigerator for 15-20 minutes.

Heat 2 tablespoons of vegetable or canola oil in a large skillet over medium-high heat. Cook the patties for 3-4 minutes on each side until golden brown and crispy.

Transfer the tuna cakes to a paper towel-lined plate to drain excess oil. Serve with sriracha aioli drizzled on top or as a dip on the side.