Melt butter in a saucepan over medium- high heat. Add onions to pot and sauté until soft. Stir in 1 ½ cup flour until combined. Gradually add milk and bring to a boil, reduce heat to low and allow mixture to thicken for about 5 min. Then remove from heat.
While the mixture is still hot, add cheese, ham, Sazón and Adobo, stir to combine. Transfer mixture to a tray and place in the refrigerator for at least two hours.
Once chilled, shape the ham mixture into small logs 3/4-inch thick and three inches long. Mixture makes about 16 logs. Using the remaining flour pass the croquettes through flour, dip in eggs and breadcrumbs.
Heat 1½" oil in medium, deep, heave-bottomed pot over medium-high heat until oil registers 350°F. Fry croquettes in batches until golden and crisp, about 3-4 minutes per batch. Transfer to paper towel to drain.
In a large bowl, whisk together sesame seed oil, olive oil, hoisin sauce, lemon juice, red wine vinegar, and soy sauce. Once combined add the chives, sesame seeds, Sazonador Total, smoked paprika, aji paste and panela brown sugar. Stir to combine.
Add tuna cubes to the marinade and season to taste with Adobo. Allow the tuna to sit in marinade for 5 min. before serving or reserve in refrigerator until ready to serve.
In a medium bowl, add sour cream, Sazón, aji paste and sugar. Stir to combine and reserve until ready to serve.
On a serving platter place the croquettes and top with tuna poke. Finish by drizzling croquettes with the sauce and serve while croquettes are still hot.