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

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

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

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

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

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

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