Pancetta-wrapped tuna steaks with lemony potatoes

I'm in a rather grouchy mood this evening, because I managed to ruin my much loved bundt cake tin. I have struggled with a cake recipe found on Taste of Home (online). It sounded rather lovely, what with cream cheese and blueberries. But first the cake batter escaped the tin, after 10 minutes in the oven, so I had to take the tin out, and clean the oven, then the cake baked in a concave shape, with all blueberries grouped together in the middle. And then I could hardly prize it out of the tin altogether. I was embarrassed to offer it to my men, but the unsuspecting husband claimed it was very tasty. He did have a laugh later when he saw the cake in the kitchen though.
I hope I can still salvage my tin, but I'll let it soak overnight. And I'll need to work out what exactly went wrong with the recipe. The flavours are all there, but the presentation is beyond the pale, i.e. unacceptable.

I've been trying to spend as much time as possible today in the kitchen, listening to the Classic FM Hall of Fame. So far none of my votes appeared, it's either a good sign of them still to come later, or they might be out of top 300 altogether.

As it is Friday, I cooked fish for dinner. Thanks goodness, my dear husband didn't comment that we were having fish again.
The latest issue of BBC Good Food had an Italian Classics Collection supplement, and I loved the sound of pancetta-wrapped fish with lemony potatoes. I couldn't find pollock in Waitrose, and picked up two tuna steaks instead.

Pancetta-wrapped tuna steaks with lemony potatoes
Ingredients:
300g new potatoes
zest of 1/2 lemon
juice of 1/2 lemon
a hnadful of cherry tomatoes
a handful of black Kalamata olives
4 tbsp olive oil
2 tuna steaks
4 rashers of pancetta
2tbsp spring onions, chopped

Cook potatoes in salted boiling water for 10-12 minutes until tender. Drain the water.
Halve the potatoes and put in a roasting tin or dish with the olive oil, toss in the olives, chopped spring onions and tomatoes, add the grated lemon zest and juice and mix together well.
Season the steaks and wrap them in pancetta rashers. Lay the fish on top of the potatoes. Place the roasting dish in the oven preheated to 180C. Cook for about 12-15 minutes until cooked through (or less if you like tuna steaks rare).
Serve hot.

Have you been listening to the Hall of Fame today?