Tuna Cakes

Finely mince the garlic and add it to a mortar.

Using a pestle, pound the garlic until it forms a paste. Add Greek yogurt, sea salt, ground black pepper, and lemon juice. Mix everything together.

Slowly pour in the olive oil while continuing to mix. Cover with plastic wrap and refrigerate.

Drain the canned tuna and flake it using a fork to remove excess liquid. Add to a large bowl.

Finely mince the garlic and add to the tuna.

Finely dice the onion and add to the tuna.

Deseed and roughly chop the cayenne chili pepper, then add to the tuna.

Finely chop the fresh chives and add to the tuna.

Season with smoked paprika, sea salt, and ground black pepper. Mix until well combined.

Beat the eggs in a separate bowl and add to the tuna mixture. Mix until well combined.

Form the mixture into golf ball-sized balls, then gently press into patties about 1/2-inch thick. Place on parchment paper.

Heat a nonstick frying pan over medium heat and add olive oil. Allow to warm for 2 minutes.

Add the tuna patties to the pan in batches. Cook for 2 minutes on each side and transfer to a plate lined with paper towels.

Transfer the tuna cakes to a dish and serve with garlic yogurt aioli. Garnish with fresh chives.