DIRECTIONS
In large skillet, heat oil and chile halves over low heat until they start to brown -- about 5 minutes.
Strain oil into large bowl and set aside; discard chiles.
In same skillet, cook tuna over medium-high heat, turning once, until lightly browned on outside and just cooked on inside - about 8 minutes in all.
In a 3-quart covered saucepan, cover potatoes and heat water to boiling over high heat.
Reduce heat to medium, cover, and cook until potatoes are tender -- 15 to 20 minutes.
Drain well.
Add vinegar, lemon juice, sugar, salt and cumin to chile oil in large bowl.
To make salad, break tuna into bite-size pieces with a fork and gently stir into chile-oil mixture along with potatoes and olives.
Set salad aside to cool slightly.
Cover and refrigerate until cold, about 1 hour.
To serve, arrange greens on serving platter and spoon salad into center.
If desired, chop 1 red chile and sprinkle over salad.
Top with remaining red chile.