Written by: Chef Harry Wojnton
5/2/2011 11:01 AM 

2 large eggs, hard cooked and sliced
4 medium red potatoes
12 ounce(s) Tuna fillets, sashimi grade
1 tablespoon(s) liquid smoke
1 dash(es) Cholula Hot Sauce
2 tablespoon(s) walnut oil
1/4 cup(s) lemon juice
1 teaspoon(s) chili powder
1 teaspoon(s) Essence
3 cup(s) lettuce, mixed, mesclun, slightly chopped
1 15 oz. can(s) black beans, rinsed
1 medium red onion, sliced thinly to bite size
1/4 cup(s) green olive, sliced thinly
1 large tomato, sliced in 1/8's
6 White Anchovy, 3 on each plate

Directions:
1) Make hard-boiled eggs. Buy eggs at least a week old. Bring to room temperature. Put in a small pot with cold
water 1 inch above water. Bring to a boil. Turn off burner and cover for 11 minutes. Put in a ice bath for 10
minutes. Remove from water and put in refrigerator for 90 minutes. Peel and slice.
2) Put 4 red potatoes in a pot with cold water and bring to a boil. Lower heat to simmer and cook until al dente
by using a fork. Let cook and then sliced and put in a covered dish in the refrigerator.
3) Heat grill or stovetop. Sear tuna for 3 minutes each side. Cover on a plat with foil. Slice against grain
right before serving.
4) Make dressing by mixing Liquid Smoke through Essence.
5) Plate in this order: a) mesclun; b) red potatoes; c) beans; d) red onion; e) green olives; f) tomato slices; g)
tuna; h) anchovies; and i) dressing.

Copyright ©2011 Chef Harry Wojnton

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Tags: hard cooked eggs , tuna , white anchovies , Liquid Smoke , Red Potatoes , cholula hot sauce , black beans

Categories: Recipes

Location: Blogs Chef Harry Wojnton

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