Tuna steak with french fries

Ingredients:

• 4 tuna steaks (170-200 g each)
• 900 g peeled, seeded and chopped tomatoes
• 4 tbsp. l. olive oil
• 2 dried bay leaves
• 2 cups thinly sliced ​​onions
• Sea salt and ground black pepper
• 1 tbsp chopped garlic
• 1 cup of water
• 1 tbsp finely chopped fresh parsley leaves
• 450 g of peeled and cut into 1 cm thick strips potatoes
• 20 green olives

Preparation:

1. Place a large saucepan over medium heat and pour in the oil. When the oil is hot, break up the bay leaves and add them to the oil. Sauté for 30 seconds. Add the onion. Season with salt and pepper.
   
   Sauté until softened, about 4-6 minutes. Add the garlic, tomatoes, and water. Season with salt and pepper. Bring the mixture to a boil, reduce the heat to medium-low, cover the pan, and simmer for 30 minutes. If you want, dilute the sauce with water so that it is not so thick.
   
   Season the fish with salt and pepper on both sides. Place the tuna in the pan, spooning some of the tomato mixture over the steak. Cover and cook until the fish is tender, about 12-15 minutes.
2. Preheat the deep fryer. Fry the potatoes until golden brown, about 3-4 minutes. Transfer to a paper towel to absorb excess oil. Season with salt and pepper.
   
   To serve, transfer the steaks to a serving platter. Add the parsley to the sauce and mix well. Spoon the tomato mixture over the tuna. Place a mound of potatoes next to the tuna. Garnish with 4-5 olives and serve.