Pour the contents of two cans of tuna in a bowl and mash with a fork.  Add two eggs, well scrambled, and half a cup of low fat milk.  Season with salt, onion powder, garlic powder and, if desired, some dried chives.  Mix well.  Finally, add enough bread crumbs so that the mix is still soft but not watery.  Mix well again and then mold into four large patties.  Fry in olive oil under medium heat for three or four minutes on each side, until golden.  These tuna cakes go great with a sauce made by mixing a tablespoon of mayo with a tablespoon of dijon mustard.