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Heat a good glug of extra-virgin olive oil in a large saucepan over medium heat. Add the chopped onion and peppers and cook for 10-12 minutes, stirring occasionally, until softened.
Add the crushed garlic and cook for a further 2 minutes, taking care not to let it brown.
Stir in the passata, increase the heat to medium-high, and cook for 10-15 minutes, stirring occasionally, until the sauce has reduced and thickened.
Remove the pan from the heat, sprinkle over the paprika, stir to combine, then return to the heat.
Add the potato chunks, stir to coat them in the sauce, pour in the fish stock (or water) and season with salt.
Bring to the boil, reduce the heat to low and gently simmer for 20-25 minutes, or until the potatoes are tender.
When the potatoes are almost done, turn the heat up to medium-high, add the tuna chunks and cook for 2-3 minutes, until the fish changes colour.
Remove the pan from the heat, allow to rest for a few minutes and serve piping hot.