1. Drain and rinse tuna. Place tuna and breadcrumbs in a large bowl; stir in eggs, lemon zest, mustard, 1/3 cup mayonnaise, and 1 tsp. Creole seasoning. Shape mixture into 8 (3-inch) patties.
2. 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.
3. Combine lemon juice and remaining 2/3 cup mayonnaise and 1/4 tsp. Creole seasoning. Serve with hot tuna cakes.
*5 (5-oz.) cans solid white tuna in spring water, drained well, may be substituted.