Rice/Pasta:
The rice is the main part of the meal, but it's the simplest to take care of. Boil the rice, adding about half a handful of salt for taste. Alternatively, pasta can be used if rice is not available. The idea is that there is enough grains for each person to have a significant portion as the stew is more of a topping.

Stew:
See alternative preparation below for additional options, including creating a vegetarian option.

Slice the red bell peppers in half, throw away the stem and seeds, and rinse the remainder of the peppers. Cut the onions into eighths. Open the cans of tomato sauce. Combine them in a blender until the mixture doesn't have large chunks.

While that is blending, put the oil into a largish pot and let it heat up. You want the oil to be really hot before putting in the stew. The stew tastes better that way (and it smells really good too). BE VERY CAREFUL THOUGH, AS THIS WILL BE VERY VOLATILE WHEN YOU PUT THE STEW INTO THE POT. I suggest bringing a large pot cover alongside so that the instant you put the stew in the pot, you can shield yourself from the popping oil. Let this cook for about 15 minutes.

While the stew is cooking, open the tuna cans and drain out the fluid. After the 15 minutes are up, add the tuna in and stir. Add about half a handful of salt for taste (otherwise the stew will be very bland). Let it cook for about 10 minutes on lower heat, and then turn the stove off.

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ALTERNATIVE PREPARATION
Rather than blending the vegetables, you can just slice the peppers and dice the onions, and then fry them in a largish pan (with the tomato sauce of course). Then add chicken bouillon (just a cube if you have it in cubes, or 2 teaspoons if you don't) or vegetable bouillon (for the vegetarians) and salt for taste. You want it to cook until the onions are limp, not crunchy.