Tuna W/Black Pepper, Artichokes and Lemon

A quick weekday meal found in our local newspaper.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1⁄2 red onion, thinly sliced
• 3 (6 1/2ounce) jars artichoke hearts, drained & halved
• 1  lemon, cut into 8 slices
• 2  garlic cloves, thinly sliced
• 4  sprigs fresh thyme (optional)
• 1 1⁄2 lbs fresh tuna, cut into 1-inch cubes
• 1 1⁄2 teaspoons kosher salt
• 1  teaspoon black pepper
• 2  cups cooked rice

Directions

1. Heat 1 tsp oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about three minutes.
3. Add the artichokes, lemon, garlic, and thyme (if using). Cook until heated through, three more minutes.
4. Transfer to a plate, season the tuna with the salt and pepper. Heat the remaining oil in the skillet.
5. Cook the tuna, turning to brown all sides, the desired doneness, about two minutes for medium.
6. Return the artichoke mixture to skillet and toss to combine. Serve over the rice.