Seafood

Heat oven to 400°F. Toss potatoes with 2 tsp oil and seasoning, spread on a large baking tray and roast for 20 minutes, stirring halfway, until crisp and golden.
Place eggs in a pan of water, bring to the boil, simmer for 8–10 minutes, cool in cold water, peel and halve.
Whisk the remaining oil with red wine vinegar, capers and chopped tomatoes in a large salad bowl.
Add red onion, spinach, tuna and roasted potatoes to the dressing and toss gently to combine.
Top the salad with the halved eggs and serve immediately.