Drain the tuna.

Peel the shallots.

Drain the artichoke hearts.

Measure the sun-dried tomatoes and olive oil.

Measure the asiago cheese.

Measure the cayenne pepper, salt, and basil.

Combine all ingredients in a food processor or blender.

Blend until well-combined but still slightly chunky, avoiding a complete puree.

Refrigerate for at least 30 minutes, or preferably several hours or overnight for optimal flavor development.

Serve on toasted rolls, as tuna melts, over greens, or in any preferred manner.