Step 2

Meanwhile, lower the eggs into a small pan of water, bring it to the boil and simmer for 8–10 minutes depending on how set you like the yolk.

Step 3

Tip the eggs into cold water and leave them a few minutes, then peel them and cut each one in half.

Step 4

In a large salad bowl, whisk the rest of the olive oil and the sunflower oil with the red wine vinegar, the capers and the quartered tomatoes, and season it.

Step 5

Add the sliced red onion, the spinach, the tuna and the warm roast potatoes and turn everything through the dressing with your hands.

Step 6

Arrange the egg halves on top and serve straight away.