Slice the tomatoes, capiscums and sweet peppers (de-pipped).
Chop the garlic and onion. Seal everything in a little oil, braising it a little. Add the chopped parsley, thyme and bay leaves. Season with salt, pepper and hot pepper. Simmer for 25 minutes.
Cover the slices of tuna in flour.
Place a reasonable amount of oil in the pan; cook the fish on a very low heat, turning it once, for a period of fifteen to twenty minutes.
Once cooked, remove the slices from the pan and add them to the sauce.
Cook for a further quarter of an hour so that the tuna absorbs the flavour.
