Pat dry the Fresh Tuna Steak (2) with a paper towel. Slice each fillet into 1-inch pieces, then cut each piece in half and add to a bowl.
Drizzle in half of the Extra-Virgin Olive Oil (1 tablespoon). Season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch), then mix together.
Thinly slice the Garlic (3 clove).
Thinly slice the Onion (1/2).
Cut Red Bell Pepper (1/2) and Green Bell Pepper (1/2) into thin strips that are about 2 inches long.
Heat a nonstick frying pan over medium heat for 2 minutes. Then add the pieces of tuna and cook for 2 minutes, stirring them around occasionally. Once done, transfer to a bowl and cover with foil paper.
Using the same pan, with the same heat, add Extra-Virgin Olive Oil (1 tablespoon). Add the garlic and onion. Mix with the oil and cook for 3 minutes.
Add the pieces of green and red bell pepper and cook for 4 minutes more.
Add the Spanish Smoked Sweet Paprika (1 teaspoon). Season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) and mix it all together.
Add the Canned Diced Tomatoes (1/2 cup) and season again with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch). Mix it all together.
Lower the fire to LOW heat, add the pieces of tuna back into the pan, gently stir together and cook for 2 minutes to heat the tuna through.
Serve in shallow bowls garnished with Fresh Parsley (1 handful).