To make the garlic yogurt aioli finely mince the Garlic (1 clove) and add it to a mortar.
Using a pestle, pound down on the garlic until you form a paste, then add Greek Yogurt (1/2 cup) and season generously with Sea Salt (to taste), Ground Black Pepper (to taste), Lemon Juice (1/2 teaspoon), and mix everything together.
Slowly pour in the Extra Virgin Spanish Olive Oil (1 tablespoon) while you continue to mix. Cover with plastic wrap and add to the fridge.
To make the tuna cakes grab the Tuna (2 can), drain the liquid, add the tuna to a sieve and using a fork flake the tuna to remove any excess liquid, add the tuna to a large bowl.
Finely mince the Garlic (1 clove) and add to the tuna.
Finely dice the Onion (1) and add to the tuna.
Deseed the Cayenne Chili Pepper (1) and roughly chop it and add it to the tuna.
Finely chop the Fresh Chives (1 handful) and add to the tuna.
Season everything with Smoked Paprika (1/4 teaspoon), Sea Salt (to taste), and Ground Black Pepper (to taste). Mix together until well combined.
Crack the Organic Egg (2) into a separate 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 1/2-inch thick and place on parchment paper. You should end up with about 10 tuna patties.
Heat a nonstick frying pan with medium heat and add Extra Virgin Spanish Olive Oil (2 tablespoon). Allow to warm up for 2 minutes.
Start adding the tuna patties into the pan, cook in batches to not over-crowd the pan. Cook for 2 minutes on each side and transfer to a plate with paper towels.
Transfer the tuna cakes into a dish and place the garlic yogurt aioli alongside to dip. Garnish with Fresh Chives (to taste). Enjoy!