Jorge: Restaurants all over Havana traditionally served various versions of this salad.
Raúl: It is a very traditional salad, and for lunch, it's almost a complete meal in itself.
Glenn: We say almost, because what meal is complete without dessert and a Cuban coffee?
Jorge: Many Cuban households use canned asparagus spears in this dish. If you really want to a fanatic, go ahead and use the canned spears.
Glenn: However, the fresh grilled asparagus can't be beat!
Restaurants all over Havana traditionally served various versions of this salad that makes tuna, asparagus spears, and hard-boiled eggs really sing.
INGREDIENTS:1 pound fresh tuna fillet
Dressing4 cloves garlic
Remove the fish from the pan and break into bite-size chunks. Refrigerate.
Lightly oil the asparagus spears and fry quickly on a grill or in a shallow frying pan. Add a squirt or two of fresh lemon juice. Ideally, the spears will blacken slightly. Neatly spaced grill marks are a nice touch. Remove spears from heat and chill.
For the dressing, use a mortar and pestle to mash the garlic with the salt and pepper. Pour the olive oil and lime juice in a small bowl.
Add the crushed garlic and whisk together thoroughly. You can also use a blender to emulsify the oil and liquids.
Clean and break apart the lettuce, arranging the lettuce leaves on a large serving plate or platter.
Artfully arrange the tuna, asparagus spears, hard-boiled eggs, tomatoes, red onion, artichoke hearts, and black olives on top of the lettuce. Drizzle the whole works with the dressing. Serve chilled.
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