Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Heat oil in a small saucepan. Add the green onion and saute for 3-4 minutes over medium-high heat, until softened. Remove from the heat and allow to cool slightly.
In a medium mixing bowl, mix together eggs, bread crumbs, onion, garlic, seasoned salt, mayonnaise, and the juice and zest of the lemon together.
Add in tuna and mix gently until just combined.
Form into 8 patties--about ⅓ cup each with your hands or ice cream scoop. If your tuna patties start falling apart around the edges, add up to ¼ cup more binder a little at a time before reshaping.
Place on the prepared baking sheet and bake for 10 minutes, flip and bake for another 10 minutes, or until golden brown.
Allow to cool for 5 minutes and then serve with lemon wedges, tartar sauce, and hot sauce, as desired.
Notes
Seasoned Salt: In place of seasoned salt, add ½ teaspoon salt and ½ teaspoon paprika. Mayonnaise: Use sour cream or plain greek yogurt in place of sour cream if desired.Gluten-Free Modification: Use gluten-free breadcrumbs in place of regular breadcrumbs. Storage: Tuna patties are best served immediately. However, you can place cooled leftovers in an airtight container, between layers of parchment paper, and store them in the refrigerator for up to 3 days. Reheat in a 400-degree F oven for 10 minutes, until warmed through.