Lay the ahi tuna fillets on a plate. Sprinkle over 1/4 tsp of salt on each tuna fillet, flip and salt the second side. Let sit for 10-15 minutes while you prep the vegetables. Slice the tomato in half, lay it cut side down, and cut into slices as thin as possible. Seed the pepper(remove the stem and seeds), cut in fourths, and slice into thin strips. Roughly chop the cilantro and set aside.

To a wide, high rimmed pan set over medium high heat, add 1/4 cup oil, moroccan paprika, turmeric, pepper, salt, and cumin. Throw in the garlic cloves(if the cloves are very large slice them in half). Sauté until fragrant, mixing with a wooden spoon, for 1-2 minutes. Add in the tomato and pepper, and cook for 10-15 minutes, until it has thickened and looks like sauce. Rinse the fish. Push aside the vegetable and gently add the tuna fillets to the pan. Spoon over some of the sauce to coat the fish, cover with a lid, lower the heat to medium, and let it cook for 15 minutes, until the fish is almost cooked through.

Sprinkle over chopped cilantro, cover again, and let simmer for a last 15 minutes, till the sauce thickens and the fish is to your liking.