Gather all your ingredients for the Tuna Cakes. Ensure the tuna is well-drained, and chop the green onions, red bell pepper, and cilantro. Mince the garlic and grate the ginger.

In a large bowl, combine the tuna, panko, green onions, red bell pepper, garlic, and ginger. Add the egg, soy sauce, and sesame oil, then season with salt and pepper.

Wet your hands to prevent sticking and shape the mixture into eight patties, about ½ inch thick. Refrigerate for about 10 minutes.

In a non-stick skillet, heat ¼ cup of vegetable oil over medium heat until shimmering.

Carefully place the patties into the hot oil and cook for 3-4 minutes on each side until golden brown.

Transfer cooked patties to a plate lined with paper towels to absorb excess oil.

In a small bowl, mix mayonnaise, sriracha, lime juice, and a pinch of salt until smooth.

Serve your Tuna Cakes hot with spicy mayo drizzled or on the side. Pair with fresh greens or cucumber salad.