Start by draining the tuna from the can or jar and flaking it with a fork in a large mixing bowl. This allows the flavors to meld beautifully.
Dice the artichoke hearts, chop the Kalamata olives, and roast the red pepper if you haven't already. Freshly chopped parsley and slivered basil will add a fragrant touch.
Add the diced artichoke hearts, chopped olives, roasted red pepper, parsley, and basil to the bowl with the tuna.
Drizzle the olive oil over the mixture and squeeze the fresh lemon juice. Season with salt and freshly ground pepper to taste.
Gently toss all the ingredients together until they are well combined and evenly coated in the dressing. Be careful not to break up the tuna too much.
Give your salad a taste. Adjust the seasoning with additional salt, pepper, or lemon juice if desired.
You can serve the salad immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to develop further.
