• In large bowl, combine tuna, artichoke hearts, olive oil, olives, parsley, basil, capers, lemon juice and zest, and salt and pepper to taste; refrigerate until ready to use.
• Cook pasta in large pot of boiling salted water according to package directions; drain well. Add to bowl with tuna mixture; toss to coat well. Serve immediately.

Recipe provided by Chef Joseph Ciminera