Thinly slice the bell peppers, onion and garlic, finely grate the tomatoes

Heat a large fry pan with a medium heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil

After 1 minute add in the sliced vegetables, mix with the olive oil, after 5 minutes and the onion is translucent, add in the sweet smoked Spanish paprika, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer for 3 minutes, then add in the white wine, lower to a low heat and simmer

Meanwhile, heat a nonstick grilling pan with a medium heat

Pat the tuna steaks dry with paper towels, then drizzle them with a kiss of extra virgin olive oil and rub all over, season with sea salt & black pepper on both sides

Once the grilling pan is hot add in the tuna steaks, cook for 90 seconds to 2 minutes per side, depending on the thickness, then remove from the pan and transfer to a wire rack

At this point the vegetables simmering in the white wine should be soft and all the white wine absorbed by the vegetables, remove the pan from the heat

Transfer the vegetables into serving dishes, place the tuna steaks over the vegetables and sprinkle with freshly chopped parsley, serve at once, enjoy!