Soak the peppers in lukewarm water. Then peel it and cut into large pieces. Remove the seeds.
Heat 100 ml of oil in a thick-bottomed pan and fry the onion and bell pepper about 5 minutes at medium height.
Add the garlic and fry for a few minutes at low setting.
Add the potatoes and chili pepper and let it briefly fry briefly. Pour enough water on the potatoes until everything is just covered. Add salt and bring to the boil. Leave to cook at low level with the lid on the pan.
Dab the tuna dry and cut into large pieces. In the meantime, heat the rest of the oil in a frying pan and fry the tuna on high setting, but not overcooked.
Remove from the pan and scoop through the potatoes. Let it simmer for a few more minutes.
Prepare a few pieces of potato and stir through the sauce so that it thickens.
Season to taste with salt and sprinkle before serving with chopped parsley.
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