Peel, wash & pat dry the potatoes, then cut each one into small ½ inch (1.25 cm) bite sized pieces, add the cut potatoes into a stock pot, fill with cold water to ½ inch (1.25 cm) above the potatoes, season generously with sea salt and heat with a high heat

Add the eggs into a sauce pan, fill with cold water, once again to ½ inch (1.25 cm) above the eggs and heat with a high heat, once the water comes to a boil place a lid on the pan and turn off the heat. let the eggs sit for 11 to 12 minutes, then drain and let them cool off

About 15 minutes after turning on the heat on the potatoes and they are fully cooked through (you want them cooked al dente, you can always pierce them with a toothpick to ensure they´re cooked through), drain the potatoes into a colander and set aside

Meanwhile, drain the canned tuna into a sieve with a bowl underneath and flake the tuna, peel the orange and cut into ¼ inch (.625 cm) thick slices, roughly chop the bulb from the spring onion, finely chop the leaves from the spring onion and cut the hard boiled eggs into quarters

Once the potatoes are cool enough to handle, transfer them into a large serving dish, all in a single layer, season with sea salt & black pepper, add the slices of orange over the potatoes, all in a single layer, add the tuna, the chopped bulb and leaves from the spring onion, the black pitted olives, the cut hard boiled eggs and drizzle with a generous portion of extra virgin olive oil, serve at room temperature or add into the fridge and served chilled, enjoy!