To make the garlic yogurt aioli finely mince 1 clove of garlic and add it to a mortar, using a pestle pound down on the garlic until you form a paste, then add ½ cup of Greek yogurt, season generously with sea salt, freshly cracked black pepper, ½ teaspoon of fresh lemon juice and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

To make the tuna cakes grab 2 tins of Spanish tuna, drain the oil, add the tuna to a sieve and using a fork flake the tuna to remove any excess oil, add the tuna to a large bowl, finely mince 1 clove of garlic and add to the tuna, finely dice 1 small onion and add to the tuna, deseed 1 Spanish pepper and roughly chop it and add to the tuna, finely chop a handful of fresh chives and add to the tuna, then season everything with a generous ¼ teaspoon of smoked paprika, a kiss of sea salt and freshly cracked black pepper, mix together until well combined

Crack 2 organic eggs into a seperate bowl and beat them, add the egg mixture to the tuna and mix everything together until well combined, using your hands start forming the mixture into balls (the size of a golf ball) and then gently push down on them to form a patty that is about ½ inch thick and place on parchment paper, you should end up with about 10 tuna patties

Heat a nonstick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes later start adding the tuna patties into the pan, cook in batches to not over-crowd the pan, cook for 2 minutes per side and transfer to a plate with paper towels

Transfer the tuna cakes into a dish and place the garlic yogurt aioli to dip, enjoy!