This isn't my recipe but it's pretty good. I left out the onions and celery. Also improvised Cheddar cheese because I was out of the other stuff.
1 6.4 oz. packet of tuna (I used two 5 ounce cans)
1 egg, beaten
3 scallions (green onions), chopped thinly
1 celery stalk, diced to small bits
2 tbsp. cream cheese
2 tbsp. parmesan cheese
1/2 tsp. or more Old Bay seasoning, to taste
1/2 tsp. or more lemon pepper, to taste (I think I used about 3/4-1 tsp.)
a dash of cayenne pepper (optional, but I LOVED IT)
1 handful of crushed pork rinds
(The Old Bay and pork rinds add plenty of salt for my taste, so I recommend holding off on adding any salt until after you taste).
Makes three tuna cakes.
Heat a frying pan with 2-3 tablespoons of a good high temperature oil to MED or MED-HIGH (depending on your stove) till the oil shimmers (macadamia nut oil or coconut oil are awesome, but vegetable oil or even butter will do). In a mixing bowl, mix the tuna, egg, scallions, celery, cream cheese, parmesan cheese and spices. Also mix in half of the crushed pork rinds, and set the rest aside.
Form the tuna mixture into three balls, coating each one in the remaining pork rinds. Carefully place each tuna patty in the pan (CAUTION: HOT OIL). You can further flatten them with your spatula to cook more throughly. Cook until well browned on both sides (about 3-4 minutes each side). Cakes that are done will be firm but have some give when pressed with your finger.
P.S. If you find the tuna mixture hard to work with, you can chill it for a half hour before forming it into patties. I didn't have any problems with skipping this step.This isn't my recipe but I made it without the onions and celery. Also used two cans of tuna and Still made 3 nice size patties