Heat oil up in skillet over medium heat while you prepare your tuna cakes

Combine tuna, egg, mayonnaise, 1/4 cup pork rinds, mozzarella and parmesan cheeses, onions, garlic powder, cayenne, tarragon, parsley, dijon, salt and pepper, and lemon juice. Stir until everything is evenly coated and moist

Roll fish cakes into balls that are about 2 1/2 inches in diameter, then roll them in the remaining pork rinds to create a light breading (it does not need to be heavily covered)

Place tuna cake balls into the pan at least 2 inches apart and press down lightly with the back of a spatula until they are about 2/3 of an inch thick

Allow to cook on low-medium heat for 7-8 minutes, then flip. The bottom should be a deep golden brown. Cook the other side for an additional 7-8 minutes

Remove tuna cakes to a paper towel to drain excess grease and continue to cook cakes until all the mixture is gone

Prepare the aioli by whisking together all aioli ingredients until smooth and creamy. Add sweetener if you like, or leave it out

Drizzle the aioli over the top of the hot tuna cakes. Serve garnished with fresh lemon