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Place the potatoes in a small sauce pan and cover with water. Cook on medium- high heat until potatoes are tender, about 15 to 18 minutes then drain.
Mash in a large bowl and combine with the tuna, dill, mayo, red onion, Dijon, lemon juice and salt and black pepper and place in the freezer 10 minutes.
Place a generous ¼ cup of mixture in hand and gently roll into 8 logs.
Place the beaten egg in a small bowl, the breadcrumbs in another bowl.
Dip the croquettes in the egg, then into the panko and set aside on a board. Spray both sides of the croquettes with olive oil.
Air fry 350F 10 minutes, turning halfway until golden and crisp.
Bake in the oven 375F for 22 to 24 minutes, turning halfway until golden and crisp.
Serve with lemon wedges.