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Drain the tuna well – Press out excess liquid to prevent soggy cakes.
Mix ingredients – In a large bowl, combine tuna, breadcrumbs, egg, Dijon mustard, mayonnaise, lemon juice, lemon zest, green onions, parsley, garlic, salt, black pepper, and paprika.
Shape into patties – Form into 4 equal-sized cakes, about ½ inch thick.
Heat oil in a pan – Warm 1 tbsp olive oil over medium heat.
Cook until golden brown – Place the tuna cakes in the pan and cook for 3-4 minutes per side until crispy and heated through.
Drain on paper towels – Removes excess oil while keeping them crispy.
Garnish and serve – Serve with lemon wedges and your favorite dipping sauce.