Roast 1lb mini sweet peppers with a little olive oil at 400F until blistered and soft. At the same time, roast a tuna steak to medium.
While everything is roasting, cook 6 cloves garlic in olive oil in a deep skillet. Add 2 fresh chopped tomatoes and half a 15oz can fire roasted tomatoes. Cook until tomatoes are soft.
Boil water and add 1lb pasta.
Toss roasted peppers and a bunch chopped parsley in with the simmering tomatoes. Salt liberally. Add 1/4 cup olive oil to the sauce and 1 cup pasta water. Stir together and let thicken. Strain pasta and toss in the pot with the sauce along with the tuna cut into pieces. Toss all together and serve with more parsley on top.