Boil 1 egg 5 mins, cool and peel and put in a small food processor or blender together with 135g tuna from a tin (incl the oil), the zest and juice from 1/2 lemon, 1 minced clove of garlic, 1/2 tsp Dyon mustard and 30 ml grapeseed oil and whizz until it emulsifies into a smooth sauce. Season with salt and pepper
Pre heat the oven to 220°C
Wash 10 baby potatoes, halve them, cover in olive oil, season with salt and pepper and bake 30 mins in the hot oven on a tray with parchment paper.
Whisk the juice of 1/2 orange with 2 tbsp olive oil into a dressing, season with salt and pepper
Use a mandoline to very thinly slice a kohlrabi, then use a serving ring to cut out sixteen 5 cm circles. Keep in the dressing
Start plating with 20 leaves of baby spinach and the cooled potatoes
Add the kohlrabi, slices of veal fricandeau, slices of fresh tuna
Finish with the dressing, dots of the tuna sauce and some dill
Based on Hester de Goede's original recipe in Delicious Magazine
