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 3 tsp olive oil. Toss together, then roast for 35 minutes.
Meanwhile, toss the peeled eggs in flour and shake off any excess. Dip them in the beaten egg, then coat with the panko breadcrumbs. Place in the fridge to chill for 30 minutes.
When the potatoes are cooked, remove from the oven and set aside to cool. Blanch the asparagus in a large pan of boiling salted water for 2 minutes until tender, then drain and set aside.
Preheat the vegetable oil 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.
Heat a griddle pan to medium-high. Brush the tuna steaks with 1 tsp olive oil, then cook for 1-2 minutes on each side.
Meanwhile, mix together the sundried tomatoes, mixed salad leaves, parsley, lemon zest, remaining olive oil and lemon juice. Arrange the warm potatoes, salad, asparagus, tuna steaks and deep fried eggs on four plates.