Boil the potatoes in their skins until soft, peel and cut into cubes or slices. Drain the artichokes and perhaps cut them in half. Drain the tuna and roughly chop it. Cut the tomatoes into cubes. Clean the mushrooms and cut them into slices.
Finely chop the parsley, shallot and garlic clove and place in a small baking dish. Add the vinegar and olive oil and season with salt and pepper. Stir thoroughly.
Arrange the salad ingredients nicely on portioned plates or on a platter and spread the dressing evenly over the top. Sprinkle with coarsely chopped basil and garnish with olives.
Tips: Serve with fresh French bread.
Our tip: Use high quality red wine for an extra fine taste!
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