Start by draining the tuna cans thoroughly. Use paper towels or a fine-mesh strainer to remove all the liquid.

Transfer the flaked tuna into a large mixing bowl and break any large chunks apart with a fork.

Add the panko breadcrumbs, chopped green onions, cilantro, soy sauce, sesame oil, minced ginger, minced garlic, and beaten egg into the bowl. Gently fold everything together until just combined, being careful not to overmix.

Shape the mixture into 6-8 equal patties, roughly 1/2-inch thick. If the mixture feels too wet, add an extra tablespoon of panko. If it’s too dry, incorporate a teaspoon of water. Chill the patties for 15-20 minutes to help them maintain their shape when frying.

In a large 12-inch skillet, heat the vegetable oil over medium heat for about 2-3 minutes until it shimmers and reaches around 350°F.

Carefully place 3-4 patties into the skillet, ensuring not to overcrowd the pan. If needed, fry in batches and add more oil between each one.

Cook for 3-4 minutes on each side without pressing down on them. Flip the patties when the edges turn golden brown, and they easily release from the pan.

Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Enjoy them immediately while the outer layer is still crispy.