Ingredients:
2 medium potatoes, chopped
425 grams canned tuna, drained
1 medium onion, chopped
4 spring onions, chopped
1 egg, beaten
1 medium carrot, grated
1 tablespoon parsley, chopped
1 egg white, beaten
1 cup breadcrumbs
1 tablespoon olive oil
plain flour to coat
2 teaspoons olive oil
1 medium onion, chopped
410 grams can tomato, crushed
1 tablespoon tomato paste
1/2 cup water or stock

Directions:
Steam potatoes (or boil in a small amount of water) until tender; drain. Place tuna and potatoes in a large bowel; mash well. Add onion, egg, carrot and parsley, mix well; refrigerate for 30 minutes.
Meanwhile, heat oil in a medium pan, add onion, cook, stirring, until soft. Add tomato puree with remaining ingredients, bring to the boil, simmer, uncovered, for 5 minutes, or until slightly thickened.
Shape mixture into 12 croquettes, toss in flour, dip into egg white, and coat with breadcrumbs; refrigerate for 10 minutes.
Heat oil in large pan. Cook croquettes until golden all over and heated through. Serve with Tomato sauce.