In a medium bowl, combine the well-drained canned tuna, mayonnaise, egg, panko breadcrumbs, lemon juice, garlic powder, onion powder, salt, and pepper. Gently mix until just combined, being careful not to overwork the mixture.

Use your hands to form the mixture into 6-8 patties, each about 3/4-inch thick. Lay the patties on a parchment-lined plate and refrigerate for about 10 minutes.

In a large skillet, pour in enough neutral oil to coat the bottom and heat over medium-high until shimmering (about 1-2 minutes). Test if the oil is ready by dropping a small piece of the mixture in; it should sizzle.

Add the formed patties into the hot oil, ensuring not to overcrowd the pan. Cook undisturbed for 3-4 minutes until the bottoms are golden brown, then flip and cook for an additional 3-4 minutes.

Transfer the cooked patties to a paper towel-lined plate to drain excess oil. Serve warm, possibly with a squeeze of lemon or a dip of your choice.