In a bowl, combine mayo, Dijon mustard, Worcestershire sauce, hot sauce, 1 egg, and green
and red onions. Season with Old Bay, onion powder, garlic powder, paprika, salt, and black
pepper. Add in the Genova Albacore Tuna, reserving the olive oil for later. Mix in breadcrumbs
and parsley and fold together gently. Form into patties and place in the fridge to chill for at least 20 minutes.
While the patties chill, make the sauce. Combine mayo, Dijon mustard, hot sauce, dill relish, a
little of the reserved olive oil, fresh lemon juice, garlic powder, dill, sugar, salt, and black pepper.
Mix well and set aside.
In a hot skillet, pour in the remaining reserved olive oil. Add a garlic clove and serrano pepper to infuse the oil, then add the tuna cakes and cook for 6 minutes per side until golden brown.
Spread a layer of mayo on your buns and toast for about 2 minutes until golden.
To assemble, layer on the sauce, lettuce, tomato, the tuna cake, red onions, and more sauce.
Cut in half and enjoy!
