Tuna salad with potatoes, chickpeas and tomato dressing

Method

1. 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).
2. 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).
3. 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.
4. Make the tomato dressing by combining all the ingredients with a pinch of salt and pepper.
5. 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.