Drain the artichoke bottoms and tuna well. Blend tuna and peeled eggs in a hand mixer or with a chopper, gradually add mayo, season with juice of one lemon, pepper, salt and cayenne pepper. Rinse the shrimps in a sieve under running water, drain well.
Spread washed lettuce leaves on a platter, place artichoke bottoms on top and fill with tuna mayonnaise. Put the crabs on the mayo form, garnish with a small half slice of lemon and caviar.
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