Put the halved or quartered potatoes in a saucepan and cover them with salted water. Simmer for about 10–12 minutes, until tender when pierced but still firm enough to hold their shape, then drain well.

Blanch the trimmed green beans in boiling water for 3–4 minutes, until crisp-tender and bright green. Drain immediately, rinse under cold water to stop the cooking, and drain thoroughly again.

Place the eggs in a saucepan and cover with water. Bring the water to a boil, remove the pan from the heat, cover it, and let the eggs stand for about 10–12 minutes before cooling, peeling, and quartering them.

Whisk the olive oil, lime juice, red-wine vinegar, Dijon mustard, honey, garlic, cumin, chili powder, salt, and black pepper until the dressing is smooth and emulsified.

Toss the warm potatoes with a small amount of the lime dressing while they are still warm. Let them cool briefly so they remain pleasantly warm or just slightly cooled when arranged.

Arrange the baby spinach on a large platter or divide it among four plates. Add the potatoes, green beans, flaked tuna, black beans, corn, cherry tomatoes, red onion, diced avocado, and quartered eggs in separate sections or grouped portions.

Spoon the remaining dressing over the composed salad and sprinkle with chopped cilantro. Season with additional salt and freshly ground black pepper if needed, then serve immediately.