In a large mixing bowl, combine well-drained canned tuna, minced garlic, chopped red onions, dried parsley, onion powder, dill, crushed red pepper, celery seeds, salt, and pepper. Add mayonnaise, lemon juice, and zest, then incorporate beaten eggs and grated Parmesan. Mix thoroughly.

Scoop about ¼ cup of the mixture and shape it into a patty. Lightly coat each side of the patty with panko breadcrumbs.

Heat vegetable oil in a large skillet over medium-high heat until it shimmers. Fry 3-4 patties for about 3-4 minutes on each side until golden-brown.

Remove the patties from the skillet and transfer them to a plate lined with paper towels to absorb excess oil. Allow them to cool slightly before serving.

Serve warm with a side of southern coleslaw or mixed greens.