Drain the tuna in a colander and chop the green onions, using both whites and greens. Reserve some mayonnaise for the spicy mayo.

In a large mixing bowl, combine the drained tuna, chopped green onion whites, egg, soy sauce, arrowroot powder, minced garlic, and seasoning. Mix until well combined.

Shape the tuna mixture into patties about 2 inches in diameter, aiming for uniform size. You should have about 6-8 patties.

Heat a nonstick skillet over medium heat. Add avocado oil and sesame oil, allowing it to shimmer.

Place the patties in the hot skillet and cook for 2-3 minutes until golden brown. Flip and cook for an additional 2-3 minutes.

While frying, whisk together the reserved mayonnaise, lime juice, and Sriracha in a bowl. Adjust spice as desired.

Once golden brown, transfer the cakes to a paper towel-lined plate. Serve hot with spicy mayo and garnish with green onion tops or cilantro.