A recipe from Flora Mikula, Flora Restaurant, Paris

The salad is perfect made a day ahead: tabbouleh is even better when marinated longer.

1. Place the semolina in a bowl with the tomato juice, lemon juice, salt and Tabasco until it absorbs the liquid and swells.
2. Cut the green and red peppers and cucumber into 5 mm (1/4") dice.
3. Chop the olives and cornichons coarsely.
4. Add the vegetables and olive oil to the semolina; correct the seasoning.
5. Cut the sausage in 5 mm (1/4") pieces and add to the semolina.
6. Sear the tuna in a very hot skillet very briefly on each side. Slice it and place atop the tabbouleh in a salad bowl, drizzled with olive oil.