Drain tuna cans thoroughly and transfer flaked tuna to a large mixing bowl, breaking up any large chunks with a fork.

Add panko breadcrumbs, green onions, cilantro, soy sauce, sesame oil, minced ginger, garlic, and beaten egg to the bowl. Gently fold the mixture until combined.

Shape the mixture into 6-8 equal patties, about 1/2-inch thick. Adjust with more panko or water if necessary. Optional: Chill patties for 15-20 minutes.

Heat vegetable oil in a skillet over medium heat until shimmering, about 350°F. Cook 3-4 patties at a time without crowding.

Cook for 3-4 minutes per side until golden brown and firm when gently pressed.

Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve immediately.