1. In a large bowl, add drained tuna and break down the large chunks into smaller pieces. Add mayo, dill pickle relish, lemon juice, parmesan cheese, ground mustard, paprika, garlic powder, pink rock salt, black pepper, and red cayenne. Blend together.
2. In a separate bowl, add eggs and lightly beat. Add the slightly beaten eggs to the bowl of tuna ingredients and add breadcrumbs. Mix ingredients with hands until combined. Form the tuna into small to medium-sized balls and set to the side. 
3. In a separate bowl, pour in the southern fish fry and parsley, then mix. Roll each tuna ball around in the southern fish fry mix until completely covered.
4. Heat pan to medium-high heat and add olive oil. Add tuna balls to heated pan.
5. Fry each tuna ball for 6 to 8 minutes or until golden brown on each side. You will need to flip the tuna balls every 2 minutes or so to make sure it cooks evenly. 

For the Homemade Remoulade Sauce:

1. In a bowl, add mayo, dill pickle relish, lemon juice, ketchup, Louisiana hot sauce, Creole seasoning, white ground pepper, horseradish, Dijon mustard, paprika, and red pepper. Blend well.
2. Add mini-subs to serving plate and layer with shredded lettuce, sliced tomatoes, fried tuna balls, and remoulade sauce.