Step 1

Place tuna, panko, onion, bell pepper, celery, egg, 4 tablespoons mayonnaise, 2 tablespoons parsley, 1 teaspoon lemon zest and 1 tablespoon lemon juice in a medium bowl. Stir gently to combine. Shape the mixture into 8 patties 2 1/2 inches in diameter and about 1/2 inch thick (about 1/3 cup mixture per patty). Place the patties on a parchment-paper-lined plate and refrigerate for 20 minutes.

Step 2

Meanwhile, preheat an air fryer to 360°F for 15 minutes. Lightly coat the fry basket with cooking spray and coat each patty with cooking spray. Working in batches if needed, add the patties to the basket in a single layer; cook until slightly crisp and heated through, about 6 minutes per side. (Lightly coat the basket with cooking spray between batches.)

Step 3

Meanwhile, combine mustard and the remaining 3 tablespoons mayonnaise, 1 tablespoon parsley, 1/2 teaspoon lemon zest and 1 tablespoon lemon juice in a small bowl; stir until smooth. Place 2 tuna patties, 1 cup arugula and 1 tablespoon mayonnaise sauce on each of 4 plates.