In a medium mixing bowl, add the drained canned tuna and cottage cheese. Use a fork to break the tuna into smaller pieces.

Crack the egg into the bowl, then add the chopped green onions, minced parsley, garlic powder, salt, and black pepper. Stir until well combined.

Gently fold in the panko breadcrumbs until the mixture is thick and slightly sticky.

Shape the mixture into 6 equal-sized patties, each roughly 2½ inches wide.

In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Gently place the tuna cakes into the skillet.

Pan-fry the patties for 3–4 minutes on each side until golden brown and crisp.

Remove the cakes from the skillet and drain any excess oil on a paper towel. Serve warm with your favorite dipping sauce.