Homemade salad with albacore in olive oil and piperrada (roasted green pepper stew)

For the albacore in olive oil:

• Clean the albacore, cut it into large pieces (if it is the tuna belly leave it in one piece) and boil in brine (water and coarse salt) boiling with a bay leaf, leave until the tuna separates from the bone.
• Remove from the brine and let cool.
• Remove the skin, the bones and the black parts of the albacore, place in glass jars and cover with 0.4 º olive oil.
• Sterilize the jars for 40 minutes. Wait 4 to 6 weeks before consuming.
• It will be preserved for a long time.

For the basic roasted peppers stew (piperrada).   

For the potatoes:

• Simmer the potatoes cut into slices of about 3 mm, drain them and place them slightly overlapped on a baking tray.
• Cover with cream and bake at 180 ºC, until the cream evaporates.

For the  garnished vinaigrette:    

• With scallions, egg white and parsley.
• For the gazpacho sauce.        

SET UP

• Place the potato in the center of the plate.
• Place the piperrada on top.
• Form a mountain with the tuna.
• Garnish with chive sprigs and the sauces.