Drain two 3-ounce cans of tuna in olive oil into a sieve with a bowl underneath, flake the tuna around to remove any of the excess oil, transfer the tuna into a large bowl, shred in 1 large clove of garlic, add in 3 tbsp of finely diced onions, 2 tbsp of freshly chopped chives, a generous 2 tbsp of breadcrumbs, ½ tsp sweet smoked paprika, crack in 2 medium sized eggs and season everything with sea salt & black pepper, mix together until well combined and you end up with a thick paste (if your mixture is too runny, add in more breadcrumbs)

To shape the meatballs, grab some of the mixture with a spoon and shape into a ball with your hands, you want the meatball to be the size of a golf ball, make sure everything is compact as you´re shaping each one, you should end up with about 10 tuna meatballs

Heat a large fry pan with a medium heat and add in a generous 2 tbsp of extra virgin olive oil, after 2 minutes add the tuna meatballs into the pan, making sure they are all in a single layer, move them arround occasionally that way they cook all around, after 4 to 5 minutes and they have developed a golden fried color to them, start removing the tuna meatballs from the pan and transfer to a dish with paper towels

Using the same pan with the same heat, add in ½ onion that has been finely diced and 3 cloves garlic finely minced, mix around with the oil, after 3 minutes add in ½ tsp sweet smoked paprika and mix until well combined, then add one 15 oz can of tomato sauce and season with sea salt & black pepper, mix until well combined and simmer for 2 to 3 minutes, then add in the tuna meatballs and mix so they´re all evenly coated with the sauce, transfer to serving dishes, sprinkle with freshly chopped chives, enjoy!