Tuna meatballs with yogurt dip

Ingredients for 2 servings:

• 1 can tuna in its own juice, approx. 150 g drained weight
• 1 small onion(s)
• 3 tbsp, heaped breadcrumbs
• 1 tbsp parsley, dried or fresh
• ¼ tsp paprika powder
• ¼ tsp cumin powder
• 1 pinch of garlic granules
• 1 egg(s)
• salt and pepper
• some rapeseed oil for frying
• 150 g Greek yogurt
• 2 gherkins
• ½ tsp dill, dried
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

simply

For the tuna meatballs, place the tuna in a sieve and drain well. If necessary, press out any excess liquid with a fork. Peel the onion and dice very finely. Mix the tuna with the remaining ingredients in a bowl and season with salt and pepper to taste. Let the mixture sit for at least 10 minutes, then form four meatballs. Fry the meatballs in rapeseed oil over medium heat for about 4 to 5 minutes on each side until crispy and brown. For the yogurt dip, dice the gherkins and stir them into the yogurt along with the dill, pepper, and salt.