To make the stuffed tomatoes, toast the bulgur wheat for a few minutes in a dry pan, until golden, then cover with water and simmer for 20–30 minutes until cooked. Preheat the oven to 200C/180C Fan/Gas 6.
Place the pepper and garlic in a roasting tin and drizzle with 1 tablespoon of the oil. Roast for 30 minutes or until soft and blistered. Leave to cool then peel off the skins and chop. Mix the peppers, garlic, bulgur wheat, tuna, lemon, ras el hanout, parsley and beans together and stuff inside the tomatoes. Drizzle with the remaining oil and roast for 20–30 minutes.
To make the dressing, blend the basil, olives, garlic and chilli in a food processor or blender until smooth. Add enough of the oil to loosen to a dressing consistency.
Spoon the dressing onto a serving platter and top with the roasted tomatoes. Garnish with the basil and serve.