# How to Make It:
01 - Separate and finely chop the green onions, reserving the green tops for garnish. Place breadcrumbs in a shallow dish for coating.
02 - In a small bowl, whisk together mayonnaise, lime juice, sriracha, salt, and pepper. Cover and refrigerate until serving.
03 - In a large bowl, combine drained, flaked tuna, white parts of green onions, egg, soy sauce, arrowroot (or flour), 1/4 cup mayonnaise, minced garlic, salt, and pepper. Mix until evenly blended and the mixture holds together.
04 - Shape the mixture into 9 small patties (about 2 inches wide). Lightly coat each patty in breadcrumbs, pressing gently to adhere.
05 - Heat a nonstick skillet over medium heat. Add a blend of avocado oil and sesame oil. Fry tuna cakes in batches, 2 minutes per side, until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain.
06 - Arrange tuna cakes on a serving plate. Drizzle with spicy mayo and garnish with green onion tops and sesame seeds if desired. Serve warm.
