Instructions: Bring a large pot of water to a boil.

Place the tuna and its oil in a large serving bowl. Gently break up the tuna into bite-sized chunks.

Slice the olives in half and add to the bowl. Slice the artichokes in half lengthwise and add them to the bowl with the capers, lemon juice and parsley. Set the mixture aside.

Add salt to the boiling water, then the pasta, and cook until al dente, 7 to 10 minutes. Drain. Add to the tuna mixture and toss well to combine. Season to taste with salt and pepper. Serve with a loaf of rustic Italian bread and a bottle of wine.

This recipe yields 4 servings.

Comments: Look for jars of the big-chunk tuna at Italian markets, but you can also use cans of tuna packed in oil, available at most markets. If the olives arent pitted, smash each olive with the flat side of your knife. The pit will be easy to remove, and may even pop out.

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