Instruction

• Heat oven to 200C/fan 180C/gas 6
• Toss the potatoes with 2 tsp oil and some seasoning
• Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through
• Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked
• Plunge into a bowl of cold water to cool for a few mins
• Peel away the shells, then cut into halves
• In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes
• Season, tip in the onion, spinach, tuna and potatoes, then gently toss together
• Top with the eggs, then serve straight away