Open the can of Yellowfin tuna and drain excess olive oil. Add all the cake ingredients to a mixing bowl. Mix thoroughly, then form 2 inch by 1-inch cakes, place on a baking sheet and freeze for 20 minutes.

Bread the semi frozen Yellowfin tuna cakes by dusting in flour, be sure to remove excess, then dip in eggs, then completely coat in breadcrumbs and repeat with remaining cakes. Fill a medium to large sauté pan with ½ inch of vegetable oil, then heat to 350F degrees. Fry cakes for 2-3 minutes on each side until golden brown. Allow to drain on a paper towel.

In a small bowl, mix the sweet chili aioli ingredients together.

Assembly:
Place a small amount of aioli on the top and bottom bun and place the Yellowfin tuna cake on bottom bun. Top with basil, cabbage and carrot.