Tuna Cakes with Creole Mayonnaise

You'll remember that I am not crazy about seafood, although I am trying more and more.  I can't be a good eating example to The Bun if I don't at least try.  I have always enjoyed tuna fish, oddly enough.  I thought this sounded interesting to try.  I will use less lemon zest in the cakes next time.  Also, the longer the mayo sat, the saltier it became.  Maybe a little less Creole seasoning next time, too.

Try Chicken Cakes as an alternative.

Tuna Cakes with Creole Mayonnaise 

2 (12 oz.) cans solid white tuna in spring water, drained well
1-1/4 c. Italian bread crumbs
2 large eggs, lightly beaten
2 tsp. lemon zest
2 tsp. Dijon mustard
1 c. mayonnaise, divided
1-1/4 tsp. Creole seasoning, divided
1/4 c. olive oil
1 tsp. lemon juice

Drain and rinse tuna.  Place tuna and breadcrumbs in a large bowl; stir in eggs, lemon zest, mustard, 1/3 c. mayo, and 1 tsp. Creole seasoning.  Shape mixture into 8 patties.

Cook 4 patties in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden; drain on paper towels.  Repeat with remaining tuna cakes and oil.

Combine lemon juice and remaining 2/3 c. mayo with 1/4 tsp. Creole seasoning.  Serve with hot tuna cakes.