A lower-calorie way to make Tuna fishcakes
Tuna fishcakes — with potato, corn and spring onion
Drained tuna, potato, corn, oats and spring onion form crisp baked fishcakes, about 385 kcal per serving.
For Tuna fishcakes, control surface moisture, portion size and measured fat, checking one visible texture or temperature cue before each stage. Tuna fishcakes should retain its familiar New Zealand character, be safely cooked and leave no watery or greasy residue.
What changes—and what stays
From crumbed and fried with mayonnaise is often 520–680 kcal to 385 calories
Drain tuna thoroughly, use oats and bake with 16 g oil instead of frying. Mustard, lemon, parsley, spring onion, black pepper and toasted oats lift the tuna.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Drain tuna thoroughly, use oats and bake with 16 g oil instead of frying | Mustard, lemon, parsley, spring onion, black pepper and toasted oats lift the tuna. |
How the flavor stays
Mustard, lemon, parsley, spring onion, black pepper and toasted oats lift the tuna.
A cost rule that survives inflation
Potato and corn make canned tuna feed eight people economically.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 900 gtuna in spring water, drained
- 1,2 kgpotatoes
- 600 gcorn
- 220 goats
- 3eggs
- 250 gspring onion
- 16 gcanola oil
- 60 gmustard, lemon, parsley and black pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Drain and press tuna, steam potatoes and dry-mash, drain corn.
Look for: Tuna and mash are dry, corn has no liquid.
Step 2 · follow the visible cue
Build the flavour base
Fold all ingredients without shredding tuna too finely and chill ten minutes.
Look for: Mixture holds a mound with visible fish flakes.
Step 3 · follow the visible cue
Cook with precise heat
Shape sixteen cakes, press oat dust lightly on surfaces and bake, turning once.
Look for: Both faces become golden without cracking.
Step 4 · follow the visible cue
Finish and verify texture
Verify 74 °C, rest separately and finish with lemon.
Look for: Outside is crisp, inside tender and not pasty.
Calories at the same serving size
173 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 within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Cool Tuna fishcakes within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Frequently asked questions
Can Tuna fishcakes be prepared a day ahead?
Yes. Cool quickly and keep crisp, fresh or delicate parts separate until serving. Cool Tuna fishcakes within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
What does the calorie figure for Tuna fishcakes include?
It covers one of the stated servings from the listed quantities only; extra sides and sauces are not included. Drain tuna thoroughly, use oats and bake with 16 g oil instead of frying.
- tuna in spring water, drained900 g
- potatoes1,2 kg
- corn600 g
- oats220 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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