Tuna salad with potatoes, chickpeas and tomato dressing

Name: Tuna salad with potatoes, chickpeas and tomato dressing
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 6
Ingredients: For the tuna; 6 tuna steaks (around 750g total); 2 tbsp salt flakes; Pared zest 1 lemon; 3 bay leaves; 1 red chilli, halved; 2 garlic cloves, bashed in their skins; 1 tbsp coriander seeds; ½ tsp fennel seeds; ½ tsp cumin seeds; Up to 800ml extra-virgin olive oil; For the salad; 500g new potatoes, halved lengthways; 3 tbsp sherry vinegar; 570g jar chickpeas, drained; 20g flatleaf parsley, leaves picked; 10g coriander, leaves picked and stalks finely chopped; 200g cherry tomatoes, halved; 140g mixed olives; For the tomato dressing; 2 large plum tomatoes, coarsely grated; 4 tbsp extra-virgin olive oil; 1 garlic clove, finely grated; 2 tbsp sherry vinegar

Portion size: Serves 6
Prep time 25 min. Cook time 20 min
Difficulty: easy

Dairy-free

Gluten-free

Rosie Mackean

Chef and food writer

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Rosie Mackean’s hearty salad of confit tuna with chickpeas, potatoes and a delicious tomato dressing is the perfect main course for a laid-back summer dinner party.

Why it’s so good: “I had a salad like this at Chapel Market Kitchen in London and was reminded of how delicious homemade confit tuna is,” says Rosie. “I love to serve it on this wonderful hearty salad, dressed with grated tomatoes which are so good in high summer. It’s a good hack for a quick, delicious dressing. There is a bit of cooking involved here but it’s low-key and easy to get ahead with.”
Don’t waste it: When you’ve used the tuna, strain the oil and discard any solids. Keep in an airtight container in the fridge for up to a month and use to cook fish or vegetables.
Make ahead: You can make and chill the confit tuna up to three days ahead. Cook the potatoes, make the dressing and assemble the salad on the day.

Try Rosie’s elegant chilled cucumber soup with prawns and dill to start.

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Ingredients

For the tuna

6 tuna steaks (around 750g total)
2 tbsp salt flakes
Pared zest 1 lemon
3 bay leaves
1 red chilli, halved
2 garlic cloves, bashed in their skins
1 tbsp coriander seeds
½ tsp fennel seeds
½ tsp cumin seeds
Up to 800ml extra-virgin olive oil

For the salad

500g new potatoes, halved lengthways
3 tbsp sherry vinegar
570g jar chickpeas, drained
20g flatleaf parsley, leaves picked
10g coriander, leaves picked and stalks finely chopped
200g cherry tomatoes, halved
140g mixed olives

For the tomato dressing

2 large plum tomatoes, coarsely grated
4 tbsp extra-virgin olive oil
1 garlic clove, finely grated
2 tbsp sherry vinegar

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Method

Put the tuna steaks on a plate and rub the salt into them. Set aside for 10 minutes. Meanwhile, put all the remaining ingredients for the tuna in a large wide saucepan (ideally the tuna steaks should be able to sit in a single layer).
After 10 minutes, Lower the tuna into the saucepan – the steaks should be completely submerged in the oil. Put over a low heat and leave, undisturbed, until you can see tiny bubbles in the oil (it shouldn’t ever get to a proper simmer; think more of a blip-blip-blip). Cook the tuna like this for 15 minutes; it should be cooked through but tender and full of flavour. Leave it to cool in the oil, then keep it covered in the fridge for up to 3 days until needed (see Don’t Waste It).
For the salad, put the potatoes in a saucepan and cover with cold water. Add lots of salt and the sherry vinegar. Bring up to a simmer, then cook for 15-18 minutes or until the potatoes are just cooked. Drain and dress with 4 tbsp of the confit tuna oil while still hot – they’ll soak up lots of that great flavour.
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Make the tomato dressing by combining all the ingredients with a pinch of salt and pepper.
To serve, make sure nothing is fridge-cold (especially the tuna) by letting it come to room temperature if needed. Toss the potatoes, chickpeas, parsley, coriander, tomatoes and olives in the tomato dressing, saving some coriander stalks and some dressing for the top. Arrange the salad on a large platter, then drain the tuna steaks from the oil and gently lay them on top, flaking it into large chunks if you like. Finish with the coriander stalks and remaining# dressing.