Peel and mince the garlic cloves.

Place the minced garlic into the mortar. Using the pestle, begin to pound the minced garlic until it is well mashed.

Add the egg yolk and salt to the mashed garlic and stir well.

Start adding the olive oil very slowly and only a little at a time, making sure to stir the mixture constantly. Go slowly so that the garlic and oil have a chance to blend well. (Feel free to use a hand mixer for this process to keep your arm from getting fatigued.)

Keep going until all the oil is added and the mixture is thick and smooth, then add the lemon juice.

Refrigerate the mixture until ready to serve as a dip or sauce with your favorite appetizers or on a sandwich. It will keep for up to 7 days in the fridge.

Slice the eggs in half lengthwise, and gently separate the yolks from the whites and set aside.

In a medium bowl, mix the tuna with 1 tablespoon of the aioli. We only want the tuna to be slightly cohesive, not like tuna salad. Mix in the chopped olives. Taste and season with salt and pepper as needed.

Using a regular spoon, scoop some tuna into the spoon. Place one egg yolk half in the center of the tuna on the spoon. With a second spoon, scoop more tuna on top of the yolk to cover. Gently mold the tuna around the yolk and shape it into a mound that will fit on top of the egg white half. Repeat with remaining eggs and tuna.

Top each tuna-stuffed egg with a dollop of aioli and sprinkle with paprika.