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Add all of the ingredients, except for the olive oil, into a large mixing bowl. Mix until well combined.
Using an ice cream scoop, form each cake and place them on a baking sheet or platter lined with parchment paper. You should get about 10 cakes total.
Heat a large nonstick skillet to medium and add in the olive oil.
Fry the tuna cakes for several minutes on each side, carefully flipping them over halfway through. Cooking times could vary depending on how thick or thin your cakes are. Thicker/smaller cakes will take a little longer to cook all the way through, while thinner/larger cakes will cook faster.
Drain any excess oil on paper towels and sprinkle with a little salt while they’re still hot.
Serve with your favorite sauce or this Garlic Aioli, which is how I served mine.