Drain canned tuna thoroughly and place in a large mixing bowl. Add rice crumbs, beaten egg, mayo, chopped dill, minced garlic, salt, and pepper. Mix well until combined.

Shape the mixture into small cakes, about 2-3 inches in diameter, ensuring they hold shape.

Heat skillet over medium heat, add olive oil, and cook tuna cakes for 3-4 minutes each side until golden-brown.

For air fryer method, spray basket, arrange cakes in a single layer, brush with olive oil, and cook at 360°F for 5 minutes, flipping and cooking for an additional 3-4 minutes.

In a small bowl, whisk together mayo, lemon juice, dill, and minced garlic for the aioli.

Serve warm tuna cakes with aioli on the side.