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1
To make the dressing, using a food processor or blender, puree the piquillo peppers, chives, olives, garlic, olive oil, rice vinegar, salt, and black pepper.
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2
Reserve the feathery tops of the fennel and slice the bulb in half.
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3
Cut out the core, and then thinly slice the fennel.
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4
Heat a large skillet over medium-high heat.
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5
Add the olive oil and fennel and season with salt and pepper.
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6
Cook for 3 to 4 minutes, stirring occasionally, until the fennel begins to turn translucent.
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7
Remove it to a large serving bowl.
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8
While the fennel is cooking, slice the potatoes in half lengthwise, and then slice them again crosswise into 1/2-inch-thick half-moons.
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9
Wipe out the skillet with a paper towel, return it to high heat, and melt the butter in it.
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10
Add the potatoes and season with salt and pepper.
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11
Cook the potatoes for 2 minutes, or until they begin to brown.
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12
Reduce the heat to medium, flip the potatoes, and cook for an additional 10 to 15 minutes, stirring occasionally, until they are golden brown and tender.
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13
Remove the potatoes to the bowl with the fennel.
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14
Allow to cool to room temperature.
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15
While the vegetables cool, blanch the green beans for 2 minutes in a pot of salted boiling water and rinse with cold water to cool.
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16
Drain well.
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17
Add the green beans, cherry tomatoes, and tuna to the bowl with the fennel and potatoes.
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18
Add two-thirds of the dressing to the salad and toss.
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19
To serve, garnish with the olives, remaining dressing, and reserved fennel tops.
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20
The dressing can be made up to 3 days ahead.
