1 7-oz can of tuna
2 tsp dijon mustard
2 green onions, chopped
1/4 cup panko breadcrumbs + another 1/2 cup for breading
salt and freshly cracked black pepper
squeeze of lemon juice
Mix together tuna, mustard, onions, eggs, 1/4 cup breadcrumbs and lemon juice in a medium bowl. Season with salt and pepper.
Using your hands, pat into 6-8 patties. Roll in remaining breadcrumbs. Place on a flat dry surface for 15 minutes (this allows them to firm up and the breadcrumbs to absorb excess moisture).
Heat a tablespoon or two of olive oil over medium heat. Fry tuna cakes about 3 minutes per side until golden brown and cooked through.