Dry fry chilli, garlic, and red onion in a non stick pan and stir for five minutes, or until softened. Add the tomato and wine or water.
Cook over low heat for ten minutes, or until the mixture is soft, pulpy and the liquid has evaporated. Stir in the rinsed chickpeas, oregano and parsley.
Season. Heat a grill or barbecue plate. Thread the tuna onto the rosemary stalks, lightly spray with oil then cook, for three minutes on each side.
Do not overcook or the tuna will fall apart. Serve with the chickpeas and lemon, and a large mixed salad.