Preheat the fryer.

In a large saute pan with a lid, over medium heat, add the olive oil.

When the oil is hot, crush the bay leaves into the oil.

Cook for 30 seconds.

Add the thinly sliced yellow onions.

Season with sea salt and freshly ground black pepper.

Sauté until wilted, about 4 to 6 minutes.

Add the chopped garlic, peeled, seeded and chopped Roma tomatoes, and water.

Season with sea salt and freshly ground black pepper.

Bring the mixture to a simmer, reduce the heat to medium low, cover and cook for 30 minutes.

Season both sides of the tuna steaks with sea salt and freshly ground black pepper.

Add the tuna steaks to the pan, spooning some of the tomato mixture over the steaks, cover and cook until the tuna is tender, about 12 to 15 minutes.

Fry the peeled and cut Idaho potatoes until golden brown, about 3 to 4 minutes.

Drain on paper towels.

Season with sea salt and freshly ground black pepper.

To serve, remove the tuna steaks from the pan and place on a serving plate.

Add the finely chopped fresh parsley leaves to the tomato sauce and mix well.

Spoon the tomato mixture over the tuna steaks.

If the sauce is too thick, add a little water.

Pile the fried potatoes next to the tuna steaks.

Garnish with 4 to 5 green Portuguese olives and serve.