Peel the turnips and cut into 5 mm thick slices. Sprinkle with salt, and leave them for a while. Boil the turnip leaves, and squeeze out excess water, then cut into 3-4 cm long.

Once the turnips release moisture, squeeze it out. Wrap the turnips in kitchen paper, and drain well. Drain the excess oil from the tinned tuna.

Mix the turnips, turnip leaves, tinned tuna and mustard together, and serve on a plate. Drizzle with extra virgin olive oil.