This recipe comes to us courtesy of Norbert Tarayre, sous chef at the Hi Beach restaurant in NiceServes four For the salad 2 romaine lettuces 4 tbsp olive oil 1 tbsp balsamic vinegar 1 red pepper ½ cucumber 2 onions or spring onions 1 handful of chopped radish 1 handful of chopped celery 1 artichoke 8 cherry tomatoes 1 can of anchovy fillets 4 boiled eggs 100 g beetroot sprouts For the tuna tapenade 1 can of tuna (in oil), drained 100 g pitted black olives, finely chopped 1 tbsp capers, finely chopped 10 anchovy fillets (from the can), finely chopped 100 ml olive oil 4 sundried tomatoes in oil, finely chopped 2 tbsp freshly chopped basil 1 tbsp lemon juice Wash the lettuce thoroughly, dry and cut in half; add olive oil and balsamic vinegar. Season with salt and pepper. Then serve the tuna tapenade on the salad. Chop the onions and celery, red pepper, cucumber and radish. Insert the red peppers into the tapenade, then add the chopped cucumber, chopped onion, radish, celery, artichokes, cherry tomatoes. Finally, top with a few anchovies and an egg boiled for 8 minutes. Round off by garnishing with a beetroot sprouts.