1(7-ounce) pouch albacore tuna, drained well and shredded
2scallions, finely chopped
2large eggs, beaten
1teaspoonfreshly squeezed lemon juice
1/4teaspoonfreshly ground black pepper
3/4cuppanko bread crumbs, divided
Olive oil, for sauteing
ACTIVE TIME: 25minutes
TOTAL TIME: 31minutes
Combine the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs in a medium mixing bowl. Divide the mixture into 8 rounds and set aside on a parchment-lined half-sheet pan. Allow to rest for 15 minutes.
Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook until golden brown, 2 to 3 minutes on each side. Remove to a cooling rack set over a half-sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.