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Drain tuna and add to a large bowl. Break tuna into smaller chunks and add mayo, dill pickle relish, lemon juice, parmesan cheese, ground mustard, paprika, garlic powder, sea salt, black pepper, and red cayenne. Blend.
In a small bowl, add eggs and lightly beat. Add the eggs to the bowl of tuna ingredients. Add breadcrumbs. Mix ingredients with hands until combined. Form the tuna into small to medium sized balls and set to the side.
Mix the panko breadcrumbs and parsley in a separate bowl. Roll each tuna ball in panko until completely covered.
Heat pan to medium-high heat and add olive oil. Fry each tuna ball for 5 minutes or until golden brown.
Layer mini brioche rolls with arugula, sliced tomatoes, and fried tuna balls. Top with remoulade sauce (see below, optional).
For the Homemade Remoulade Sauce, add mayo, dill pickle relish, lemon juice, ketchup, Louisiana hot sauce, Creole seasoning, white ground pepper, horseradish, Dijon mustard, paprika, garlic powder, and red pepper in a medium-sized bowl. Blend well.