Step 1

Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna, then transfer into a large bowl

Step 2

Add the bread crumbs over the tuna, crack in the eggs, add the chopped shallot, finely grate in the garlic, add the chopped parsley and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture until you end up with a paste-like texture

Step 3

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure all the ingredients are well binded, then shape into a ball, about the size of a golf ball, if you see your mixture is too wet to work with, add in some more bread crumbs

Step 4

Heat a fry pan with a medium heat and add in 3 tbsp (45 ml) of the reserved olive oil from the canned tuna, if you're using tuna in water, just use regular olive oil

Step 5

After a couple of minutes add in the tuna meatballs, all in a single layer, fry for 7 to 8 minutes or until golden fried all around, once done, transfer into a dish

Step 6

To make the spicy yogurt sauce, add the greek yogurt into a bowl, finely grate in the garlic, add the hot smoked paprika, lemon juice and olive oil, then season with sea salt and a generous portion of black pepper, whisk together until you get a creamy sauce

Step 7

Spoon the sauce over the tuna meatballs and sprinkle with chopped fresh parsley, enjoy!