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.
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 104 (44%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 275mg||85 %|
|Sodium 651.7mg||22 %|
|Potassium 204.8mg||5 %|
|Total Carbohydrate 15.3g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 14.1g|
|Protein 16.9g||24 %|
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Calories per serving: 234
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