1 (12-ounce) can albacore tuna, drained well and chunked
2 green onions, chopped fine
2 tsp. Dijon mustard
2 large eggs, beaten
1 tsp. freshly squeezed lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3/4 cup panko bread crumbs, divided
Olive oil, for sauteing
Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. 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 2 to 3 minutes on each side or until golden brown. 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.