Tuna Chickpea Kofta with Harissa Yogurt Dip

Ingredients

• 3 – 5 ounce cans Genova Yellowfin Tuna in Olive Oil in Easy-Open Cans, drained
• 15 ounce can chickpeas, drained
• 1 large egg
• 1/4 cup plain greek yogurt
• 3 tablespoons shaved onion
• 2 tablespoons fresh mint, chopped
• 3 garlic cloves, minced
• Zest of 1 lemon
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground ginger
• Salt and pepper
• 1/2 teaspoon coriander
• 12 wooden skewers

Directions

1. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside. Soak the wooden skewers in water.
2. For the Harissa Yogurt Dip: Combine al ingredients in a small bowl. Season with 1/2 teaspoon salt and pepper to taste. Chill until ready to serve.
3. For the Tuna Chickpea Kofta: Place the drained tuna and chickpeas in the bowl of a food processor. Pulse to combine. Then add the egg, yogurt, onion, mint, garlic, lemon zest and spices. Season with 1 teaspoon of salt and 1/4 teaspoon black pepper. Puree into a thick paste.
4. Using a 1 1/2 tablespoon cookie scoop, portion the tuna filling into three balls in a row, touching each other. Gently slide a wooden skewer through all three balls. Use your fingers to seal the seam around the skewers. Repeat.
5. Bake the kofta in the oven for 15 minutes, flipping once at the 8 minute mark. Allow the kofta to cool on the baking sheet at least 5 minutes before picking up. Garnish with smoked paprika, if desired. Serve warm with dipping sauce!