Cut the tuna into cubes, 3/4-inch or so. Season with salt, put in a bowl and set aside.
Heat olive oil in a large stock pot or Dutch oven over medium flame. Add the onion and bell pepper and stir to coat with oil. Season with salt and pepper, and cook for 6 to 8 minutes, stirring frequently to prevent browning.
Stir in the potatoes and cook another 5 minutes, stirring frequently. Stir in garlic and paprika and cook, stirring constantly, until fragrant, about 45 seconds.
Stir in clam juice and water, scraping up any browned bits. Bring to a boil and reduce heat to a simmer. Cover and cook for 10 to 12 minutes, until potatoes are tender.
NOTE: While the soup is simmering, get everything ready to serve—the bowls, chopped parsley and bread. When you add the tuna, it will cook quickly. You need to serve the soup promptly or it will overcook and become tough and chewy.
When the potatoes are cooked, stir in the tuna pieces, cover the pot and cook just 1 to 2 minutes, then serve immediately, topping servings with chopped parsley. (Honestly, some recipes have you turn off the heat, letting the tuna cook in the warmed broth for 1 to 2 minutes with the pan covered.)