准备

• Cut the tuna into even 3- to 4-inch pieces. In a deep saucepan, wide enough to hold a few tuna pieces without crowding and deep enough to contain the poaching oil without spilling when the tuna is submerged, heat the olive oil over medium heat until an instant-read thermometer inserted into the oil reaches 190°F. The oil should stay at or near this temperature during the cooking process, so you’ll need to monitor and adjust the intensity of the heat under the pan.
• Rub the tuna with 1 Tbs. of the lemon juice and season with salt and pepper. Carefully submerge as many pieces of the tuna as will fit in a single layer in the hot oil. The oil must cover the tuna, so add more oil if needed. Cook until the tuna turns pinkish gray on the outside and is slightly pink in the center (remove a piece of tuna with a slotted spatula or spoon and cut into it to check), 3 to 6 min. Remove the tuna from the oil and set on a platter to cool. Repeat the process as necessary to cook the remaining tuna. Don’t discard the poaching oil yet.
• 当金枪鱼冷却到足以处理时，将其缩小到中碗中的小块。添加朝鲜蓟，刺柑，1/4杯的偷猎油，剩下的3汤匙。柠檬汁。（丢弃剩余的偷猎油。）季节，1茶匙。盐和几件辣椒或味道。轻轻折腾，让金枪鱼沙拉坐10分钟。在室温或在冰箱中过夜。在服用之前，带来室温并检查调味料。
• 就在你离开野餐之前，或者当你到达你的野餐目的地时，在两片烤面包之间层，番茄叶，番茄沙拉和大约第六个金枪鱼沙拉（或者如果六分之一的沙拉似乎似乎对于面包片的大小太多）。重复制作六个三明治。用塑料包装良好运输或立即服务。