Pre-heat the oven to 250 degrees C.  Place the whole red pepper in a roasting tray and drizzle a little olive oil over the top.  Roast for 30 minutes, making sure to roast on each side, then remove from the oven and leave aside to cool.  When it is cool enough to handle, peel, deseed and cut into strips.

Place a saucepan over medium heat and add the remaining olive oil, shallots and garlic clove.  Sweat them slowly for 3 minutes, taking care not to allow them to turn brown.  Add the pepper strips, tomato quarters, tomato sauce and sliced olives.  Stir, turn down the heat and simmer gently for 20 minutes.  Season with salt and pepper, remove from the heat and leave aside to cool.  Pre-heat a grill pan; brush the fish steak with olive oil, season generously with salt and pepper and add all the herbs.  Place the steaks on the grill and cook for 4 minutes on each side, then transfer them to a warm plate and allow to rest for 2 minutes.

Re-heat the stewed peppers and stir in some olive oil.  Place a large spoonful of stewed peppers on 4 warm plates, followed by a tuna steak and drizzle with some herb olive oil and serve.