Remove the pits from your olives
Taste the olives and if you feel they are too salty put them in a bowl of water for an hour
In a mixer, add the cleaned anchovies, olives, tuna, capers, olive oil and pepper and puree.
If your concoction doesn’t mix well, add some more olive oil and puree further
Slice the baguette and toast or grill lightly
Lightly toast sunflower seeds in a bit of olive oil
Spread the olive paste (tapenade) on the grilled slices of bread and serve on the seasoned lettuce topped with grilled sunflower seeds