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Preheat the oven to 400°F. Rub 1 tablespoon of extra-virgin olive oil over the red bell peppers, place them on a baking sheet, and roast for 30 to 40 minutes, turning halfway through, until the skins are blistered and the flesh is tender.
Remove the roasted peppers and transfer them to a sealed plastic bag or cover with a bowl. Let them steam for 10 to 15 minutes to loosen the skins. Peel off and discard the skins, remove the seeds and stems, then slice the peppers into strips and toss them in a bowl with the minced garlic, chopped parsley, 2 tablespoons of olive oil, and salt and freshly ground black pepper to taste.
Pat the tuna belly steaks dry with paper towels and season both sides with coarse sea salt and freshly ground black pepper.
Heat a griddle or heavy skillet over high heat and add the remaining 2 tablespoons of olive oil. When the oil is smoking hot, add the tuna belly steaks and cook for 2 to 3 minutes per side for medium-rare, or longer if you prefer them more well done.
Serve the tuna belly immediately with the roasted peppers, and drizzle with a little extra olive oil if desired.