Preheat oven to 350f. Toss the potatoes with 2 tsp of oil and some seasoning. Place on a large baking tray, then roast for 20 mins, stirring halfway, until crispy, golden and cooked through.

Meanwhile, place eggs in a small pan of water, bring to the boil, then simmer for about 4-8 mins, depending on how you like them cooked. Plunge immediately into a bowl of ice water to cool for a few mins.

Peel away the shells, then gently slice into halves.

In a large salad bowl, mix together the remaining oil, red wine vinegar, capers and sundried tomatoes.

Season, stir in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve.