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Drain the tuna from the cans. If your tuna is packed in water, keep about a tablespoon of the tuna water for use in the recipe. If desired, add a teaspoon of olive oil to the mixture to enhance flavor.
In a medium-sized bowl, mix together the drained tuna, Dijon mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Add salt and pepper.
Before adding the egg, taste the mixture to check the seasoning. Mix in the raw egg.
Divide the mixture into four equal parts. Shape each part into a ball, then gently flatten them into patties. Place the patties on a tray lined with wax paper and chill for about an hour.
Heat olive oil and butter in a skillet over medium-high heat. Gently place the patties into the pan and cook them for 3 to 4 minutes per side, or until golden brown.
Serve the patties hot with lemon wedges on the side.