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In a large pot, heat the olive oil over medium heat. Add the chopped onion and green bell peppers, and cook, stirring occasionally, until softened, about 10 to 12 minutes.
Add the minced garlic and cook, stirring, for another 2 minutes, being careful not to let it brown.
Stir in the crushed tomatoes, increase the heat to medium-high, and simmer, stirring occasionally, until the sauce thickens and reduces, about 10 to 15 minutes.
Remove the pot from the heat and sprinkle in the sweet paprika. Stir quickly to combine, then return the pot to the heat.
Add the potato chunks and stir to coat them in the tomato mixture. Pour in the fish stock (or water) and season with salt.
Bring the stew to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 20 to 25 minutes.
Increase the heat to medium-high, add the tuna cubes, and cook until the fish is opaque, about 2 to 3 minutes.
Remove the pot from the heat and let the stew rest for a few minutes before serving hot.