This recipe comes from the recently-opened My Place at 7777 Girard Ave. in downtown La Jolla. According to owner Antrenik Zadeyan, “”Running My Place is rewarding because of the full variation of experience it provides.²

Modeled after a traditional French bistro, My Place serves classic dishes like steak frites, French onion soup, dessert crepes and ‹ for the more daring clientele ‹ grilled sardines. Here, you get haute cuisine without the self-righteous chef or stuffy atmosphere. On sunny days, tables spill over onto the outdoor patio, where umbrellas offer shady respite and fresh flowers purchased from a local farmer’s market grace every setting. The best part is that this European delight is actually affordable; you can expect to pay between $5 to $15 for lunch.

Chef Antrenik’s simple recipe is Salade Nicoise, which has a gourmet flair with not much effort.

6 ounces Ahi tuna ­ aBe sure it’s fresh tuna and not the canned Sunkist variety,”” Zadeyan said.

1 hard-boiled egg

2 fingerling potatoes

1 red bell pepper

mixed greens ­ red lettuce, escarole, arugula or romaine

vinaigrette ­ classic dressing made from extra virgin olive oil and vinegar. The ratio of olive oil to vinegar can be tailored to personal taste.

1. Sautee the tuna in a skillet with some olive oil until it’s cooked, but still retains some pink coloring in the center.

2. Dice the potatoes into cubes and sautee them in a skillet with olive oil over medium heat.

3. Cut the red pepper into lengthwise strips or small pieces.

4. Wash lettuce and toss it with potatoes, red pepper, hard-boiled egg, tuna and vinaigrette to evenly distribute ingredients.

This dish can be used to complement an entree or can be eaten alone. Salade Nicoise is a classic, simple French recipe ­ one that is sure to charm anyone you serve it to.