Salad With Roasted Potatoes, Tuna, And Hardboiled Eggs - cooking recipe

Ingredients

14 oz baby potatoes, thickly sliced
2 (5 oz cans) tuna in chili oil, drained, reserving 2 tbsp oil
1 tbsp drained capers
2 None medium tomatoes, cut into wedges
1/2 None small red onion, thinly sliced
3 cups baby spinach leaves
1 tbsp red wine vinegar
6 None hard-boiled eggs, halved
2 tbsp chopped chives

Preparation

Preheat oven to 450\u00b0F. Line a baking tray with baking paper.
Place potatoes on prepared tray and drizzle with 1 tbsp reserved oil. Bake 20 mins, or until tender.
Combine tuna, capers, tomatoes, onion, spinach, vinegar and remaining oil in a large bowl. Add potatoes and toss to combine.
Serve topped with hardboiled eggs and chives.