For the patatas bravas, fry a chopped shallot and a crushed clove of garlic for a few minutes, until softened,
then add a tsp of smoked paprika, a couple of chopped tomatoes and some flaked almonds, together with a small glass
of chicken or vegetable stock. Bring to a boil and simmer for 10 minutes, until the tomatoes are starting to break down.
Season well with freshly ground black pepper, let this cool for a few minutes, then transfer to a food processor and
blend until smooth. Set aside. Put new potatoes on to boil in salted water, and when cooked, drain and return to
the pan to dry. Tip in the tomato sauce and toss well, adding some chopped coriander. Meanwhile, season tuna steaks
with plenty of freshly ground black pepper, and fry in a little hot olive oil until golden on both sides, and serve
garnished with a slice of lemon, alongside the potatoes and a green veg.