1 cup dried breadcrumbs
2 (5-ounce) cans white albacore tuna in water, well-drained
1/4 cup shredded carrot
4 green onions, thinly sliced
1/2 teaspoon lemon & pepper seasoning
1/4 teaspoon salt
8 dollar buns, cut in half horizontally
3 tablespoons mayonnaise
8 small lettuce leaves
Place 1/2 cup breadcrumbs into shallow bowl or pie pan; set aside.
Combine remaining 1/2 cup breadcrumbs, tuna, carrot, onions, eggs, lemon & pepper seasoning and salt in bowl; stir until well mixed.
Divide tuna mixture into 8 equal portions; flatten each to 3-inch patty. Place patties into breadcrumbs in bowl, coating both sides.
Melt butter in 12-inch nonstick skillet over medium heat until sizzling; add tuna patties. Cook, turning once, 5-6 minutes or until outsides are crisp and insides are heated through. Top each patty with 2 pieces cheese during last minute of cooking.
Spread cut-sides of top half of buns with mayonnaise. Place tuna patties onto bottom half of buns; top with lettuce leaves and top half of buns. Serve immediately.
If using 10-inch skillet, cook patties in 2 batches. Use 1 1/2 tablespoons butter per batch.