Tuna with romesco sauce

Slice garlic and cut into thin slices. Peel and chop onions. Pepper, remove seeds and cut into pieces. Immerse tomatoes, submerge them in boiling water for a few seconds, rinse under cold water, skim, remove seeds and cut flesh into small pieces. To toast bread light brown. Parsley finely cut. Fry half of oil in frying pan and roast almonds light golden brown. Add garlic and gently fry approx. 1 minute. Remove almonds and garlic from pan. Saute onions in approx. 2 minutes. Add tomatoes, pepper pieces and bay leaf. Allow the sauce to simmer for about 8 minutes. In the meantime grind almonds, garlic, bread and parsley in a food processor. Almond paste by stirring tomato sauce and adding sherry. Add vinegar and a few tablespoons of water and simmer for another 5 minutes. Remove bay leaf and season with salt and pepper. (Allow to cool and store in refrigerator until use.).

Heat the remainder of oil in large frying pan. Sprinkle the tuna with salt and pepper. Fish in approx. 6 to 8 minutes brown and just undercooked, half-turn gently. (In the meantime reheat sauce.) Place tuna on four plates and add sauce. Delicious with saffron rice and fennel.