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1
Position a rack in the middle of the oven and preheat to 400 degrees.
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2
Wrap the beets tightly in a packet of aluminum foil.
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3
Set directly on the oven rack and bake until very tender, 1 hour to 1 hour and 15 minutes.
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4
Remove from the oven and cool the beets in the foil to room temperature.
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5
The beets can be prepared to this point up to 1 day in advance.
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6
Refrigerate them in their foil, returning them to room temperature before proceeding.
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7
Peel the beets and cut them into eighths.
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8
On a sheet pan, toss the potatoes with the oil.
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9
Season lightly with salt and pepper.
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10
Toss the potatoes, stirring them occasionally, until they are tender and well browned, 30 to 40 minutes.
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11
Remove from the oven and cool.
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12
Bring a medium pan of water to a boil.
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13
Add the artichokes and 2 teaspoons salt and cook uncovered, stirring occasionally, until tender when pierced with a fork, about 15 minutes.
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14
Drain well and cool.
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15
Quarter the artichokes vertically.
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16
Bring a large pot of water to a boil.
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17
Add the haricots verts and 2 teaspoons salt.
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18
Cook until just tender, 2 to 3 minutes after the water returns to a boil.
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19
Drain the haricots verts, immediately transfer them to a bowl of iced water and let stand just until cool.
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20
Drain well.
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21
Prepare a hot charcoal fire or preheat a gas grill to medium high.
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22
When the fire is hot, distribute the wood chips if you are using them.
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23
Position the grill rack about 6-inches above the heat.
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24
Spread one side of the tuna with half the tapenade.
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25
When the fire is hot, lay the fish on the rack, tapenade side down.
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26
Cover and grill for 4 minutes.
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27
Spread the upper side of the tuna with the remaining tapenade.
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28
Turn the fish and grill another 3 to 5 minutes for medium rare, or until done to your liking.
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29
Transfer to a cutting board and cool slightly.
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30
Remove and discard the skin and cut the tuna into slices that are 2-inches long and about 1/2-inch thick.
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31
Season generously with freshly ground pepper.
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32
In a medium bowl, toss the artichokes with 1 tablespoon of the vinaigrette.
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33
In a second bowl, toss the potatoes with 2 tablespoons of the vinaigrette.
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34
In a third bowl, toss the beets and red onions with 2 tablespoons of the vinaigrette.
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35
In a fourth bowl, toss the tomatoes with 2 tablespoons of the of the vinaigrette.
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36
Season each vegetable to taste with salt and pepper and marinate for 30 minutes.
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37
Mound the mesclun in the center of a large platter.
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38
Spoon the marinated artichokes, potatoes, beets, and tomatoes around, not on, the mesclun.
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39
Add the hard cooked egg wedges to the platter and drizzle them with a tablespoon or two of vinaigrette.
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40
Arrange the tuna slices over the mesclun and drizzle the fish with 3 tablespoons of vinaigrette.
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41
Scatter the olives and arrange the caper berries decoratively over and around the various components and serve immediately.
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42
Pass the remaining vinaigrette at the table.
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43
In a medium bowl whisk together the vingar, mustard, shallot, hot pepper sauce and salt.
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44
Continue to whisk while adding the oil in a slow stream; the dressing will thicken.
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45
Add freshly ground pepper to taste and adjust the seasoning.
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46
Use within an hour or so of completion.
