Preheat an oven to 375 degrees Fahrenheit.

Cut the eggplant, red bell peppers, celery, and red onions into quarter-inch cubes then quarter the cherry tomatoes. Place the cut vegetables on the sheet pan by groups and roast for 12 to 15 minutes until tender and lightly browned. Immediately after the vegetables come out of the oven, place them in a bowl and mix with the red wine vinegar and extra virgin olive oil. Set aside.

Mix the half cup olive oil and three cups canola oil in a small pot. Place on the stove and bring to around 350 degrees Fahrenheit. Fry the basil and parsley and place on a paper towel to absorb any excess oil.

Season the tuna with the ground green pepper and ground fennel, then place on a cooling rack over a heatproof bowl. Carefully ladle the hot oil over the tuna using a small ladle or a large spoon. Flip the tuna to make sure each side is seared. Place the tuna on a cooling rack and set aside for later.

Pour the oil back into the small pot, return the stove and bring back to 350 degrees Fahrenheit. Cut the bread into cubes and fry in the pot until toasted and crunchy. Season the bread when it comes out. Turn off the stove and discard the oil or save for another use.

Rough chop the olives, capers, oregano, and tarragon. Mash the garlic with a pinch of salt to form a paste and mix into the roast vegetables along with the olives, capers, tarragon, and pine nuts. Slice the tuna loin into quarter-inch slices.

To plate, arrange three tuna slices on each plate, then season with some salt. Spoon the caponata over the tuna and garnish with the fried basil, parsley, and bread.