Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a roasting tin and add the mixed herbs and 1 tablespoon of the olive oil. Toss together, then roast for 35 minutes.
Bring a large pan of water to the boil, add the whole eggs and boil for 7 minutes (for soft set, add 2 minutes for hard-boiled).
Add the asparagus tips for the final 2 minutes. Drain, and set aside the asparagus. Run the eggs under cold water until cool, then peel and slice into quarters.
Heat a griddle pan to medium-high. Brush the tuna steaks with the remaining oil, then cook for 3 minutes on each side.
Slice and arrange on 4 plates with the warm potatoes, eggs, asparagus, rocket salad and sunkiss tomatoes. Top with the parsley, lemon juice and zest to serve.
Cook's tip: To make this recipe even more special, follow the video and top with deep-fried, breadcrumb-coated poached eggs. Carefully poach and peel the 4 eggs, then toss in 25g plain flour and shake off any excess. Dip in a beaten egg, and then coat with 90g panko breadcrumbs. Place in the fridge to chill for 30 minutes. Preheat some vegetable oil for deep frying to 160°C. Carefully lower the coated eggs into the oil and fry for 1 minute until golden brown and crisp. Remove from the oil, drain on kitchen paper and season to taste. Prepare the salads as above (but without the boiled eggs) and top with the fried eggs.