||Preheat oven to 375 degrees. Quarter the tomatoes and toss with herbs, garlic, oil, salt, and pepper. Place on a baking sheet cut side up and bake until semi dry, approximately 20 min. Remove from oven. Remove tomato skins. Chop tomatoes and put aside.
Slice baguette and season with oil, salt, and black pepper. Toast until crisp, but not brown.
For the red pepper jus, Coat the peppers with oil, salt, and pepper. Grill the peppers until the skin is completely blackened and blistered. Transfer peppers to a bowl and cover with plastic to finish cooking. Once cooled, peel and deseed the peppers. Place the peppers in a food processor. Strain through a fine mesh strainer. Then season the jus with a pinch of salt.
Season the tuna with oil, salt, and black pepper. Grill all sides over high heat until rare. Slice the tuna to fit the baguette slices.
Chiffonier the spinach, and refrigerate until assembly.
Top the toasted bread with the thinly sliced tuna, then the chopped roasted tomatoes. Next add the spinach, and dress the bruschettas with the red pepper jus and olive oil.