Funked Out Chef Salad

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1 cup olive oil-poached tuna, flaked gently apart, oil reserved

1 lemon, zested and juiced

1 shallot, minced

1 cup marinated artichoke hearts, quartered

2 roasted red peppers, chopped

1 tablespoon crushed red pepper flakes

1/2 cup pepperoncini

1 cup fresh basil leaves, chopped

1 (15-ounce) can chickpeas, rinsed

1 (10-ounce) bag arugula, washed well and dried

Salt and fresh ground black pepper

2 tablespoons olive oil