Dry the tuna steaks on kitchen paper, brush with a little of the oil and set aside. Heat rest of oil in a nonstick frying pan; peel and finely chop the onion and garlic and add to pan - cook for 5 minutes over medium heat until softened and transparent.
Add the can of tomatoes, sundried tomatoes, smoked paprika and vinegar to the pan, plus chilli sauce to taste, stir and simmer over low heat for 15 minutes. Add ground almonds to the sauce and season to taste. Blend the sauce using an electric blender (optional but does make it even nicer), adding the ground almonds for the last few seconds of blending; reheat. Towards the end of sauce cooking time, grill the tuna steaks under hgh heat for 1½-2 minutes a side or until still just pink in the centre. Serve tuna with the sauce.
Try serving each portion with 80g trimmed beans and 100g new potatoes.
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