Preheat oven to 180 degrees C. Line a baking tray with aluminium foil and spray with cooking spray.
In a large bowl thoroughly mix the tuna, breadcrumbs, zucchini, capsicum, onion, spring onions, garlic, chilli, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper and salt.
Whisk 2 eggs in a shallow bowl and place the cornmeal flour on a plate.
Scoop up about 1/4 cup of the tuna mixture and gently form it into a compact patty. Dip both sides of each cake into the egg and then press into cornmeal flour. Place the cakes onto the prepared baking tray. Spray the tops of the cakes with cooking oil spray.
Bake in the preheated oven until the tops of the cakes are beginning to brown; about 20 minutes. Flip each cake, spray with cooking spray and bake until the cakes are cooked through and lightly browned; about 20 more minutes.