Step 1

Lightly beat 2 large eggs in a large bowl. Drain 3 cans tuna, add to the bowl, and flake into smaller pieces with a fork.

Step 2

Prepare the following, adding each to the same bowl as it is completed: Pick the leaves from 10 to 12 fresh parsley sprigs and finely chop until you have 2 tablespoons. Thinly slice 1 medium scallion (about 2 tablespoons). Finely grate 1 garlic clove. Finely grate the zest of 1 medium lemon (about 1 tablespoon). Halve the lemon; juice one half until you have 1 tablespoon juice, then add to the bowl.

Step 3

Cut the remaining lemon half into 6 wedges and reserve for serving.

Step 4

Add 1/2 cup panko breadcrumbs, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the tuna mixture and stir until well combined.

Step 5

Divide the mixture into 6 (about 1/3-cup) portions. Shape each into a 3-inch wide patty about 1/2-inch thick, and place on a baking sheet. Cover and refrigerate for 20 minutes.

Step 6

Heat 1 tablespoon of the olive oil in a large cast iron or nonstick skillet over medium-high heat until shimmering. Swirl so that it coats the bottom of the pan. Using a wide, flat spatula, gently transfer 3 of the patties into the pan and cook, flipping once, until golden-brown and crisp, 2 to 3 minutes per side. Transfer to a plate.

Step 7

Repeat cooking the remaining tuna patties in the remaining tablespoon of olive oil. Serve warm with the reserved lemon wedges.