Tuna Niçoise salad

Ingredients

• 450g waxy potatoes, unpeeled and thickly sliced
• 2 tbsp plus 2 tsp olive oil
• 4 eggs
• 1 tbsp red wine vinegar
• 2 tbsp caper, rinsed
• 50g SunBlush or sundried tomato in oil, finely chopped
• ½ red onion, thinly sliced
• 100g baby spinach
• 2 x 160g or 200g cans yellowfin tuna steak in springwater, drained

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