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Preheat the oven to 220°C fan forced/200°C convectional heat. Line a large baking tray foil and heavily spray/grease with olive oil. Place in the oven to preheat the tray.
In a large bowl, mix together the drained tuna, mashed potato, egg, panko, mustard, onion, garlic, lemon juice, chili flakes, and herbs. Season with salt and pepper.
Shape into 8 equal patties, around ½ cup each.
In a small saucepan, simmer peas, stock, and garlic for 3 minutes or until just soft.
Using a blender or stick blender, blend the peas with cream, olive oil, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
Carefully remove the hot tray from the oven and place patties on the tray. Spray tops with spray olive oil and bake for 15-20 minutes or until dark golden brown.
To serve, spread the pea puree on a plate and place the crispy tuna cakes on top. Or just dunk them straight into the pea puree and dig in!