Tuna Nicoise - A Perennial Favourite All Year Round - Rest Less

Ingredients

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