In a small mixing bowl, whisk together mayonnaise, sriracha, and lime juice until smooth and creamy.

In a large bowl, flake the drained canned tuna with a fork, then add beaten egg, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper.

Divide the tuna mixture into 8 equal portions and shape into 1-inch thick patties.

Heat a non-stick skillet over medium-high heat with enough oil to coat the bottom. Fry the patties for 3-4 minutes on each side until golden brown.

Transfer the cooked tuna cakes onto a paper towel-lined plate to absorb excess oil and serve with aioli.