In a large mixing bowl, combine the well-drained tuna, minced yellow onion, minced celery, 1/3 cup of bread crumbs, lightly beaten eggs, paprika, salt, black pepper, and garlic powder.

Mix all ingredients thoroughly until they are well combined and form a cohesive mixture.

Pour the remaining 2/3 cup of plain bread crumbs into a shallow dish or plate.

Take about 1 to 1 1/2 tablespoons of the tuna mixture and gently pat it into a round or oval patty, about 1/2-inch thick.

Carefully dredge each patty in the bread crumbs, ensuring both sides are evenly coated. Set aside on a clean plate or baking sheet.

Heat the vegetable oil in a large skillet over medium heat. The oil should be hot enough that a drop of water sizzles instantly.

Place the breaded tuna patties into the hot skillet, being careful not to overcrowd the pan. Cook in batches if necessary.

Fry for 3 to 4 minutes per side, or until the croquettes are golden brown and crispy.

Transfer the cooked croquettes to a plate lined with paper towels to drain any excess oil. Serve warm.