Preparation

• 将烤箱加热到350ºF。将甜菜放入烤盘中的单层。加水以在盘子的侧面大约1/2英寸。用箔纸和烤盖，直到可以用锋利的刀刺穿甜菜，约45分钟。冷却后，将其剥离并切成1/2英寸的楔子，然后用1 TBS折腾。醋和盐的味道；静置10至15分钟。
• 用冷水装满一个大碗。将柠檬汁的果汁挤进其中。修剪朝鲜蓟的顶部四分之一，然后从坚硬的外叶上抢走。用一把小刀刀将茎和朝鲜蓟的底部剥皮，然后将它们切成两半，然后用勺子将chopec起。修剪每个朝鲜蓟时，将其放入水和柠檬汁中以防止褐变。
• Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1⁄4 cup olive oil, the artichokes, wine, 1⁄2 cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If the liquid evaporates before the artichokes are tender, add a splash more water. Let cool at room temperature and then taste for salt.
• 将土豆放入浅烤盘或锅中，刚好足以将它们固定在单层中。淋上1汤匙。石油，调味大量的盐，折腾得很好。加入一滴水（足以在土豆煮时产生一点蒸汽）。用铝紧密盖
  箔纸和烘烤，直到用一把小刀子轻松地用30至40分钟的小刀刺穿土豆，具体取决于土豆的大小。从烤箱中取出，排气箔，然后在室温下冷却。
• 为了制作醋，将大蒜，芥末，1-1/2 TBS组合在一起。醋和1汤匙。柠檬汁在一个小碗中。静置5至10分钟。在蛋黄中搅拌，然后在3⁄4杯油中缓慢搅拌。如有必要，用几滴凉水将醋汁稀释（您想要足够薄以淋上毛毛毛。搁置。
• Shortly before serving, halve or quarter the potatoes (depending on size and preference) and season with about 1-1⁄2 Tbs. of the vinaigrette. Set aside.
• Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat until very hot. Add 3 Tbs. oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, about 2 to 3 minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be pink in the center.) Transfer to a plate and set aside.
• 排干朝鲜蓟中的任何液体，然后丢弃百里香。将鸡蛋切成四分之一，然后用盐和新鲜的黑胡椒粉调味。将大约一半的芝麻菜撒在一个大盘子或单个板周围。将土豆，朝鲜蓟，甜菜和鸡蛋塞在绿党内外。用手将金枪鱼分成质朴的碎片，或用刀将其切成薄片，然后将其固定在其他成分中和周围。在盘子上淋上约1⁄4杯醋，或大约一个TBS。在各个部分上，立即食用，将剩余的醋在桌子上经过。

提前提示

您可以提前一天烹饪新的土豆，朝鲜蓟，甜菜和鸡蛋，然后冷藏，但要等待不久之前制作醋。如果您冷藏任何元素，请确保在完成沙拉之前让其达到室温。