Gather all your ingredients and prepare them: drain the tuna, chop green onions and red bell pepper, grate ginger, and mince garlic.

In a large mixing bowl, combine the drained tuna, panko breadcrumbs, chopped green onions, red bell pepper, minced garlic, and grated ginger. Add the egg, soy sauce, sesame oil, and season with salt and pepper. Stir together until well incorporated.

With damp hands, form small portions of the mixture into compact patties, about ½ inch thick, and place on a plate.

Heat a skillet over medium heat and add enough vegetable oil to coat the bottom. Wait until the oil shimmers, about 2 minutes.

Carefully add the patties to the skillet, ensuring space between them, and fry for 3-4 minutes on one side until golden. Flip and cook the other side for another 3-4 minutes.

Transfer the cooked cakes to a plate lined with paper towels to drain excess oil and allow them to firm up for a couple of minutes.

In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, and a pinch of salt. Adjust heat to taste.

Serve the tuna cakes hot with the spicy mayo on the side and enjoy!