Drain the cans of tuna into a fine sieve with a bowl underneath, flake the tuna, then add into a large bowl, crack in the eggs, add in the breadcrumbs, finely grate the clove of garlic and add in 2 tbsp chopped onion, then season with sea salt & black pepper and mix together until well mixed, once well mixed, push down on the mixture to make a paste-like texture, if your mixture is too wet, add in more breadcrumbs, then shape into meatballs, each one a little smaller than a golf ball

Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in the extra virgin olive oil

Once the oil is hot, add in the tuna meatballs, cook for 3 to 4 minutes or until lightly golden fried all around, then remove from the fry pan and set aside

Using the same pan with the same heat, add in 1 small onion finely chopped and 4 cloves garlic roughly chopped, mix together, after 3 to 4 minutes and the onion is translucent, add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, chopped parsley and season with sea salt & black pepper, mix together until well mixed, then add in the tuna meatballs, gently mix together so each meatball is coated in the sauce, then lower to a low-medium heat and simmer

Once the water comes to a boil in the stock pot, add in the spaghetti, cook until al dente (check package instructions), then transfer the spaghetti directly from the stock pot into the pan with the sauce, shaking off any excess water

Turn off the heat in the sauce and gently mix together until well mixed

Transfer into shallow bowls and sprinkle with chopped fresh parsley, enjoy!