Poach the fish by placing the wine, water, and salt in a large covered sauté pan.

Bring the water to a boil, place the fish in the pan and cover; reduce heat to low and let simmer for about 8 to 10 minutes, or until the fish is just cooked through.

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.

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

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