For the Tuna Meatballs:

• 2 cans (6 oz each) tuna, drained and flaked
• 1/2 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for frying)

For the Spanish Tomato Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (14 oz) crushed tomatoes
• 1/2 cup white wine (optional)
• 1 teaspoon sugar
• Salt and black pepper to taste
• 2 tablespoons fresh chives, chopped (for garnish)