Creating Bold Asian-Style Tuna Cakes with Spicy Mayo is a breeze when you follow these simple steps:

1. Prepare the Tuna Mixture: In a large bowl, combine the flaked tuna, panko breadcrumbs, green onions, cilantro, egg, soy sauce, sesame oil, ginger, garlic, chili flakes, and salt and pepper. Mix until well incorporated.
2. Form the Cakes: Divide the mixture into equal portions and shape them into patties. Aim for about 2-3 inches in diameter.
3. Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Ensure the oil is hot enough by testing with a small piece of the mixture; it should sizzle upon contact.
4. Fry the Tuna Cakes: Carefully place the patties in the hot oil, cooking for about 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.
5. Prepare the Spicy Mayo: While the cakes are frying, mix the mayonnaise, sriracha sauce, lime juice, and salt in a small bowl until smooth and creamy. Adjust the spice level to your liking.

Once the tuna cakes are done frying, drain them on paper towels to remove excess oil.