Preparation
Step 1
Preheat the oven to 180°c and prick the potato all over with a fork. Wrap in aluminum foil and bake in the oven for 1 hour, or until soft when pierced with a knife.
Step 2
Allow the potato to cool slightly, then scoop the flesh into a bowl and mash until smooth. Season with salt and pepper and stir through the tuna and half the mayonnaise. Set aside until cool enough to handle.
Step 3
Line a baking sheet with parchment paper. Form the mixture into 10cm croquette shapes and arrange on the prepared sheet. Chill in the fridge for 15 minutes.
Step 4
Tip the breadcrumbs on to a flat plate. Roll the croquettes in the crumbs until evenly coated. Cook in the oven for 12-15 minutes, until golden brown.
Step 5
Serve the rest of the mayonnaise alongside with croquettes.
