A lower-calorie way to make Tuna Fishcakes
Tuna Fishcakes: lemon-parsley cakes with peas and a crisp oat coat
Drained tuna, potato, peas, lemon, and parsley become crisp oven-baked cakes with a light toasted oat coating. This measured British recipe serves 8 at about 350 kcal per portion.
Tuna Fishcakes should still taste and look like the familiar dish, even when its richest ingredient is reduced. This version uses mix well-drained tuna with peas for volume and bake sixteen oat-coated cakes using only 18 g oil. Meaty tuna, sweet peas, lemon, parsley, mustard, spring onion, black pepper, and toasted oats deliver a fresh crisp fishcake.
What changes—and what stays
From fried tuna cakes with creamy sauce often reach 480–600 kcal to 350 calories
mix well-drained tuna with peas for volume and bake sixteen oat-coated cakes using only 18 g oil. Meaty tuna, sweet peas, lemon, parsley, mustard, spring onion, black pepper, and toasted oats deliver a fresh crisp fishcake.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | mix well-drained tuna with peas for volume and bake sixteen oat-coated cakes using only 18 g oil | Meaty tuna, sweet peas, lemon, parsley, mustard, spring onion, black pepper, and toasted oats deliver a fresh crisp fishcake. |
How the flavor stays
Meaty tuna, sweet peas, lemon, parsley, mustard, spring onion, black pepper, and toasted oats deliver a fresh crisp fishcake.
A cost rule that survives inflation
Tinned tuna, frozen peas, and potatoes make sixteen family fishcakes from reliable low-cost cupboard and freezer ingredients.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 800 gtuna in spring water, drained
- 1 kgfloury potatoes
- 400 gfrozen peas
- 180 grolled oats
- 3eggs
- 160 gspring onions
- 18 grapeseed oil
- 35 glemon, parsley, Dijon mustard, and black pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured components
Drain tuna under light pressure, steam and dry potatoes, blanch peas, and chop spring onions finely.
Look for: Tuna is flaky rather than wet and potato surfaces look chalky after steaming.
Step 2 · follow the visible cue
Build the defining flavour
Crush potato with half the peas, then fold in tuna, remaining peas, egg, mustard, lemon, and parsley.
Look for: Mixture is firm and speckled, with whole peas and tuna flakes still visible.
Step 3 · follow the visible cue
Cook with controlled heat
Form sixteen equal cakes, chill until stable, and coat lightly in dry-toasted ground oats.
Look for: Each cake lifts without bending and wears an even crumb with no thick patches.
Step 4 · follow the visible cue
Finish and check the texture
Brush with measured oil and bake on a hot tray, turning once until both sides are crisp.
Look for: Surfaces are golden and centres reach at least 63 °C without becoming dry or dense.
Calories at the same serving size
158 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Tuna Fishcakes promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Cool Tuna Fishcakes promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Frequently asked questions
Can I prepare Tuna Fishcakes ahead?
Yes. Complete the preparation stages in advance, then do the final crisping, dressing, or assembly close to serving so Tuna Fishcakes keeps its intended texture. Cool Tuna Fishcakes promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Does the calorie estimate for Tuna Fishcakes include sides?
No. The estimate covers one portion made from the measured ingredients listed here; drinks, chips, salad dressing, and other side dishes need to be counted separately. mix well-drained tuna with peas for volume and bake sixteen oat-coated cakes using only 18 g oil.
- tuna in spring water, drained800 g
- floury potatoes1 kg
- frozen peas400 g
- rolled oats180 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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