In a medium bowl, mash tuna with 2 tbsp (30 mL) mayonnaise. Add pickles, celery, 1 tsp (5 mL) lemon zest, 1 tbsp (15 mL) lemon juice, salt and dill. Add egg and mix until combined.
Step 2
In a large skillet, heat half of canola oil over medium-high heat. Add tuna to hot oil by the spoonful. Press lightly to flatten. Patties should be about 2 in. (5 cm) in diameter and about 1/4 - to 1/2 -in. (5 mm to 1 cm) thick.
Step 3
After 5 to 7 min., flip patties over, add more oil, if needed, and cook until golden brown. When patties are nearly ready, top with cheese, cover, reduce heat and let cheese melt.
Step 4
Spread dinner rolls lightly with mayonnaise. Add cucumber slices, hot tuna patties and serve.
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