Bring the potatoes to the boil, reduce heat and simmer for 5-10 minutes.
Pre-heat oven to 230oC.
Cut courgette, aubergine and pepper into wedges and place in roasting tray.
Remove potatoes from heat, drain and slice into wedges, add to roasting tray.
Drizzle with oil, sprinkle with spice mix, and roast in oven for approx. 15 minutes (or until tender).
Meanwhile heat the chopped tomatoes, sundried tomatoes, mushrooms, tuna, chilli and garlic in a pan and simmer for approx. 12 minutes.
Serve roasted vegetables with tuna/tomato sauce.
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