Begin by cutting all the vegetables first, finely mince 2 cloves of garlic, finely dice ½ of an onion, finely dice ½ of a red bell pepper, finely dice ½ of a green bell pepper and cut 1 large yukon gold potato into small cubes

Heat a large stock pot with a medium heat and add a ¼ cup of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes, then add the diced bell peppers, mix and cook for another 5 minutes, then add the cubed potatoes, mix and cook for another 2 minutes, then add 1 cup of diced tomatoes, season everything with a generous pinch of sea salt, freshly cracked black pepper, ½ teaspoon of dried thyme and ½ teaspoon of smoked paprika, mix everything together and cook for 2 minutes

Turn the fire up to a HIGH heat and add ½ cup of white wine, about 4 minutes after adding the white wine add 2 ½ cups of fish broth, once it comes to a boil, place a lid on top and lower the fire to a LOW heat

While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into ½ inch cubes

After leaving the stew to simmer for 20-25 minutes, add the cubed tuna to the stock pot, mix it with the rest of the ingredients, place the lid back on top and cook for another 10 minutes

Transfer the tuna stew into 2 shallow bowls and garnish each one with fresh parsley