In a medium bowl, whisk together the tuna oil, lemon zest, lemon juice and shallots. To the bowl, add the artichokes, roasted peppers, red pepper flakes, pepperoncini, basil, chickpeas and arugula. Toss gently.
On a large chilled platter, arrange the salad. Add the tuna to the top. Sprinkle with salt and pepper. Drizzle the olive oil over the top.
Recipe courtesy of Aaron McCargo Jr.