In a small mixing bowl, whisk together ½ cup of mayonnaise, 1-2 tablespoons of sriracha, and 1 tablespoon of freshly squeezed lime juice. Add the optional minced garlic clove if desired. Cover the bowl and refrigerate.

In a medium-sized bowl, flake the well-drained tuna, add the lightly beaten egg, panko breadcrumbs, green onions, minced garlic cloves, grated ginger, soy sauce, sesame oil, and black pepper. Gently mix until combined.

Divide the mixture into 8 equal portions and form each portion into patties about 1 inch thick.

Heat a large skillet over medium-high heat, add the oil, and cook the patties for 3-4 minutes on each side until golden brown.

Transfer the cakes to a plate lined with paper towels to absorb excess oil. Serve warm with the creamy sriracha aioli.