Tuna With Black Pepper, Artichokes, and Lemon

Tuna With Black Pepper, Artichokes, and Lemon
Gemma Comas
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

1
cup
rice
2
tablespoons
olive oil
1/2
red onion, thinly sliced
3
6.5-ounce jars artichoke hearts, drained and halved
1
lemon, cut into 8 slices
2
cloves garlic, thinly sliced
4
sprigs fresh thyme (optional)
1 1/2
pounds
fresh tuna, cut into 1-inch cubes
1 1/2
teaspoons
kosher salt
1
teaspoon
black pepper

Directions

  1. Cook the rice according to the package directions.
  2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
  3. Add the artichoke hearts, lemon, garlic, and thyme (if desired). Cook until heated through, 3 more minutes. Transfer to a plate.
  4. Season the tuna with the salt and pepper. Heat the remaining oil in the skillet.
  5. Cook the tuna, turning to brown all sides, to desired doneness, about 2 minutes for medium.
  6. Return the artichoke mixture to the skillet and toss. Serve over the rice.
November 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 19 %
  • Calcium 46.99 mg
  • Carbohydrate 35 g
  • Cholesterol 76.54 mg
  • Fat 8.67 g
  • Fiber 4.12 g
  • Iron 2.52 mg
  • Protein 45.37 mg
  • Sat Fat 1.38 g
  • Sodium 1001.47 mg
What does this mean? See Nutrition 101.

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