Open the can of tuna and drain it well. Remove the outer layer of the spring onions and roughly chop them, keeping as much of the green as possible. Process them to a fine paste in a blender. Then add the drained tuna and blend again. Put the tuna and onion paste into a bowl, adjoin the eggs, the oats, 2 table spoons olive oil and salt and pepper according to taste. Mix everything nicely until you have a patty which should not be too soft. If your eggs are small you might need to add one more.
Form burgers from the dough. Put bread crumbs into a plate and roll the burgers in the bread crumbs, so they are nicely coated everywhere. Heat the olive oil in a nonstick pan and fry the burgers around 5 minutes on each side on low heat until they are golden brown.
My son likes to eat tuna burgers as his lunch in school. For this purpose I half a round piece of bread, toast it and fill it with the burger. You can freeze the burgers easily on a plate, and then put them into an airtight container. Whenever you need a fish burger, just put them directly from the freezer into the frying pan. You can store fish burgers up to 2 months in the freezer.