Tuna Croquettes

1. Preheat oven to 400F. Line a baking sheet with parchment paper. Cook the potato, either in the microwave (pierce with a fork, wrap in a damp paper towel and microwave on high for 5 minutes) or steam (peel then dice and steam until tender, about 10 minutes). Cool then mash (you can also use a leftover baked potato, peeled).
2. Add to the bowl with potato the tuna, mayonnaise, dill, olives, mustard, zest from half a lemon and 1 tablespoon of the lemon juice. Add salt and pepper to taste. Stir until well combined
3. Form into thick oblong logs, about 1/3 cup each. Add egg and water to a bowl and breadcrumbs to a separate bowl. Place a tuna log in the egg and allow excess to drip off then transfer to the breadcrumbs and roll until well coated. Repeat with remaining tuna logs.
4. Heat olive oil in a medium skillet over medium heat and add half the croquettes. Cook, flipping occasionally, until golden brown on all sides, about 3 minutes. Transfer to prepared baking sheet and repeat with remaining tuna. Bake in the oven until the internal temperature reaches 165F, about 10 minutes. Remove from the oven and sprinkle with salt to taste.

Tartar Sauce.

1. While the croquettes cook, stir together in a medium bowl mayonnaise, sour cream, dill, olives, mustard, salt and pepper to taste and remaining zest from half a lemon and 1 tablespoon lemon juice. Serve croquettes hot with tartar sauce.