In a bowl, combine tuna, cilantro, lemon, salt, pepper, sliced jalapeno, green onion and water chest nuts. Add a splash of fish oil and stir in scrambled eggs.
Mix with your hands until evenly incorporated then form into patties. Place in a hot pan with olive oil and fry on both sides for about 2 minutes per side. Place on a paper towel.
For the Aioli, whisk mayo, lemon juice and old bay seasoning. Place tuna fish cakes on toasted bread with arugula and a dollop of Old Bay Aioli. Enjoy!