Name: Confit Tuna Salad with Potatoes, Chickpeas and Tomato Dressing
Prep time: 25 min
Cook time: 20 min
Yield: 6
Ingredients: For the tuna; 6 tuna steaks (around 750g in 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

VMG Recipes