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Heat the oven to 160°C. Get the potatoes onto a baking tray and rub with olive oil, salt and pepper. Roast for 45 mins to 1 hour until a knife can go through easily and the skin is crisp.
Finely chop the dill and add to a bowl with the pickled jalapeños, drained tuna, mayo, greek yoghurt, capers and a splash of pickle juice. Mix well and season with salt, pepper and hot sauce. Add more if you want it extra spicy!
Dice the avocado. Cut the potatoes open and roughly mash, spooning a bit of the pesto in. Top with the spicy tuna and avocado before garnishing with the sprouts.