Roughly chop the spinach, capers, olives and anchovies and add to the bowl. Add the lemon juice and one tablespoon of olive oil and mix well to combine.
Step 3
Divide the salad between two serving bowls and top each with one sliced egg.
Step 4
Season with pepper and flake the tuna over the salads.
Step 5
Drizzle over the remaining olive oil and scatter with parsley to serve.