Tuna Confit with Heirloom Tomato Toast and Celery, Lovage and Pistachio Purée

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Tuna Confit:

1 tablespoon coriander seed

1 tablespoon fennel seed

2 teaspoons black peppercorns

4 to 5 sprigs thyme, tied with kitchen twine

4 cloves garlic

3 bay leaves

2 large pieces lemon peel

6 to 8 cups extra-virgin olive oil, plus more as needed

2 center cut pieces tuna belly (4 to 6 ounces each)

Kosher salt

1/2 teaspoon fennel pollen

Celery, Lovage and Pistachio Purée:

4 stalks celery, roughly sliced (about 1 cup)

2 cloves garlic

2 tablespoons lemon juice

1/4 cup extra-virgin olive oil, plus more if needed

1/2 cup pistachios, toasted and roughly chopped

Kosher salt

1/4 cup lovage leaves, roughly chopped, plus a few leaves sliced into a chiffonade for garnish

Heirloom Tomato Toast:

Extra-virgin olive oil

4 slices crusty white bread, cut into 1/4-inch slices

1/2 clove garlic

2 large heirloom tomatoes, sliced 1/4-inch thick

Kosher salt

1 teaspoon white vinegar powder

Fried Capers:

Canola oil, for frying

2 tablespoons capers

For Serving:

1/2 white onion, thinly sliced

Micro arugula, for garnish

Micro herb mix, for garnish

Flaky sea salt, for garnish