In a large mixing bowl, combine the well-drained tuna, panko breadcrumbs, grated Parmesan cheese, chopped red onions, minced garlic, dried parsley, onion powder, dried dill, crushed red pepper, celery seeds, salt, pepper, mayonnaise, lemon zest, lemon juice, and beaten eggs. Use a fork to thoroughly mix until all ingredients are well incorporated.

Using a 1/4 measuring cup, scoop out portions of the tuna mixture and shape them into patties about 1/2 inch thick. Coat both sides with additional panko breadcrumbs.

In a large skillet, pour in enough vegetable oil to cover the bottom, about 1/4 inch deep. Heat the skillet over medium-high heat until the oil shimmers, about 3-4 minutes.

Carefully add the formed patties into the hot skillet, flattening each patty slightly with a spatula. Fry for 3-4 minutes on each side until golden brown and crispy.

Once cooked, transfer the crispy Tuna Fish Cakes onto a plate lined with paper towels to absorb excess oil. Allow them to rest for a minute or two before serving warm.