Drain the tuna well. Chop the green onions fine. They need to be as small as possible to keep the croquettes from crumbling. Treat the mixture carefully and gently at all steps to avoid disaster.

Place the tuna in a medium mixing bowl and crumble as finely as possible. Add the green onions, mustard, egg, lemon juice, salt, pepper, turmeric, and 1/4 cup of the bread crumbs, and stir to combine. Divide the mixture into 8 rounds and set aside on a piece of parchment paper. 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. Pat VERY gently for better adhesion.

Heat enough olive oil to cover the bottom of a 12-inch sauté pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Allow to cool for 2 to 3 minutes before serving.