Bring a pot of salted water to a boil for the fregola. While water heats, preheat broiler. Halve and deseed bell peppers. Place skin-side up on a baking sheet and broil for 5-7 minutes until skins are charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel and dice the peppers.

Cook fregola sarda according to package directions until al dente (approx. 8-10 minutes). Drain well. Toss with half of the chopped fresh parsley and oregano, 10ml olive oil, and a squeeze of lemon juice. Keep warm.

While fregola cooks, prepare the salsa: In a bowl, combine diced roasted bell peppers, chopped Kalamata olives, minced garlic, remaining fresh parsley and oregano, red wine vinegar, and 10ml olive oil. Season with salt and pepper. Stir well.

Pat tuna steaks very dry. Season generously with salt and black pepper. Heat a non-stick or cast-iron skillet over high heat until smoking. Add 20ml olive oil. Sear tuna steaks for 1.5-2 minutes per side for medium-rare, adjusting for desired doneness. Do not overcrowd the pan; cook in batches if necessary.

Serve immediatey: Place a bed of herbed fregola on each plate. Top with a seared tuna steak and spoon a generous amount of roasted bell pepper-olive salsa alongside.