Defrost the peas in the microwave, they only need 30seconds or so. You don’t want them to be hot.
Either using a stick blender or a food processor combine the peas, drained tuna, flour, egg, lemon zest, lemon juice, fresh parsley and sea salt into a thick paste.
Coarsely grate the courgette into a large bowl. Pour tuna mix over grated courgette and mix through with a wooden spoon.
Place your non sick pan on a medium to high heat with the rapeseed oil. Wipe the oil around the pan with some kitchen paper. Keep this bit of kitchen paper and wipe the pan in between batches.
Dollop your mixture into the pan once the oil is hot. You can use a chef ring here to help achieve a round shape. You should be able to make 8 fritters in total…but you can make them whatever size you wish.
Cook each fritter for around 3-5mins on each side.
While they are cooking slice each tomato in to 8 coins.
Stack each fritter with two slices of tomato in between to create two towers out of four fritters each.
Garnish with a few parsley leaves and a slice of lemon