First, shorten the ends of the green beans and blanch the beans for about 6 minutes, then drain and soak in ice water. Put the spinach in a bowl. Cut the spring onions into thin rings and the peppers into small, neat cubes. Cut the snack cucumbers lengthways with a peeler and then roll them up into small turrets.

Halve the tomatoes and cut the radishes into wafer-thin slices. Cut the avocado lengthways, remove the pulp and place in a bowl. Chop half a clove of garlic and add. Season with a little chilli and squeeze in lemon juice, season with salt and pepper, finely puree the mixture with a hand blender, then put in a piping bag and cool. Boil the quail eggs for about 2:30 minutes, quench and peel them, they should then be soft as wax.

For the mayonnaise, emulsify an egg with 100ml vegetable oil in a tall container with a hand blender and then season with lime zest, lime juice, salt and pepper. Cook the truffle potatoes with their skin on and then cut them into slices, then toss them in a little butter.

For the dressing, whisk olive oil with lemon juice and season with mustard, honey, salt and pepper. Add the beans to the spinach and mix with the vinaigrette.

Marinate the tuna in soy sauce and chilli for 10 minutes and then fry in coconut oil for about 20 seconds on each side. Meanwhile, brown the sesame and caraway seeds briefly in the pan and place in a shallow bowl. After frying, roll the tuna in it and cut into finger-wide slices.

Now arrange everything on a suitable plate and bring out the different components in a color-coordinated manner.