Preparation

Trim and cut the tuna belly into small cubes. Lightly toast the almonds. Slice the onion and garlic thinly. Skin and chop the tomato. Bake and cut the sweet potato into rounds.

Place half the onion, the chopped garlic and the bay leaf in the cataplana. Place the tuna belly, sweet potato and toasted almonds on top. Then add more onion, garlic, tomato and samphire.

Drizzle with olive oil, close the cataplana and cook over a low heat for about 10 minutes.

Open the cataplana, adjust the seasoning, add the coriander, tellins and clams and cook over a high heat for 2 minutes.