Step 1: Drain your canned tuna thoroughly. Use a fork to flake it into a medium-sized mixing bowl. Ensure there’s no excess liquid.
Step 2: To the flaked tuna, add the mayonnaise, Dijon mustard, finely diced celery, red onion, fresh parsley, panko breadcrumbs, lemon juice, Old Bay seasoning, salt, and black pepper. Mix everything together gently with a fork until just combined. Do not overmix.
Step 3: Divide the tuna mixture into 6-8 equal portions. Lightly moisten your hands with water, then gently form each portion into a patty, about 1-inch thick and 3-4 inches in diameter. For extra crispiness, lightly dredge each formed patty in a small amount of extra panko breadcrumbs.
Step 4: (Optional, but Recommended) Place the formed patties on a plate or baking sheet lined with parchment paper and refrigerate for at least 15-20 minutes to help them firm up.
Step 5: Heat the olive oil in a large non-stick skillet over medium heat. Once shimmering, carefully place the patties in the skillet, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and heated through. Cook in batches if necessary.
Step 6: Remove the cooked tuna patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite sauces, lemon wedges, or alongside a fresh salad.