Tuna With Black Pepper, Artichokes, and Lemon

0512tuna-artichoke-lemon
Photo by Gemma Comas
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 405.19 calories
    • Calories 19 calories from fat
    • Fat 8.67 g
    • Sat Fat 1.38 g
    • Cholesterol 76.54 mg
    • Sodium 1001.47 mg
    • Protein 45.37 mg
    • Carbohydrate 35 g
    • Fiber 4.12 g
    • Iron 2.52 mg
    • Calcium 46.99 mg
  • November 2005

Ingredients

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