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Peel the potato and cut it into chunks. Clean the artichoke from external leaves and the hairy heart and slice it.
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Steam both, sprinkled with a pinch of salt, until fork tender.
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Meanwhile, finely chop herbs.
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Once ready, place the potato and artichoke in a bowl. Add tuna and olive oil.
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Sprinkle with herbs and sesame seeds.
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Sauté a few minutes in a skillet and serve your Italian tuna salad recipe, hot or at room temperature.