Add the eggs into a sauce pan, fill with water, just enough to cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs

In the meantime, cut the potatoes (peeled) into bite-size pieces that are 2 cm thick (3/4 inch), add the cut potatoes into a stock pot, in a flat layer, fill with water, just enough to cover the potatoes, season generously with sea salt and heat with a high heat

After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, drain into a colander (don't over boil the potatoes, or they will start to break apart)

While the potatoes are cooling make the dressing, add the olive oil into a bowl, along with the sherry vinegar, lemon juice, finely grate in the garlic, add in the chopped parsley and season with sea salt & black pepper, whisk together until well mixed

Thinly slice the shallots, finely chop the bell peppers, roughly chop the roma tomatoes and thinly slice the olives

Once the potatoes are cool enough to handle, transfer into a large bowl, along with all the chopped ingredients, season with sea salt & black pepper, then pour in the dressing and toss together until well mixed

Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna, cut the hard boiled eggs into quarters

Add some of the country salad into a large bowl, top with some of the tuna and garnish with a couple of the hard boiled eggs and fresh parsley, serve at room temperature or chilled, enjoy!