This recipe was inspired by Israeli seasoned fish cakes known as ktzitzot dagim. Traditional versions usually are prepared with fresh fish and might be fried, baked or cooked directly in a sauce. We’ve opted for canned tuna, making this an easy recipe for weeknight dinners. We use yogurt two ways: to add tanginess to the fish cakes and as a creamy dipping sauce served alongside. Choose good-quality, water-packed tuna, as its flavor is purer and lighter than the oil-packed variety. Be sure to drain the tuna, then give it a light squeeze before adding it to the mixture; this prevents the patties from becoming soggy.