Tuna Cakes With Creole Mayonnaise

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Southern Living


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2 (12-oz.) cans solid white tuna in spring water, drained well*

1 1/4 cups Italian breadcrumbs

2 large eggs, lightly beaten

2 teaspoons lemon zest

2 teaspoons Dijon mustard

1 cup mayonnaise, divided

1 1/4 teaspoons Creole seasoning, divided

1/4 cup olive oil

1 teaspoon lemon juice

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