Boil the potatoes with the skins on in salted water. Once they are tender, drain and let them cool. Peel the potatoes and mash them with a little salt.

Add the drained tuna, minced garlic, chopped parsley, and ground pepper to the potatoes. Mix well.

Add 1 egg and season with salt and pepper.

Once everything is well mixed and seasoned, refrigerate until ready to shape the croquettes.

When ready to fry, beat the remaining eggs and season with salt and pepper. Shape the croquettes, dip them in the beaten eggs, then coat with breadcrumbs.

Fry the croquettes in plenty of olive oil until golden brown. You can also use a deep fryer if you prefer. They will turn out golden and delicious.