Tuna With Black Pepper, Artichokes, and Lemon
Serves 4|
Hands-On Time:
|
Total Time:
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
- Cook the rice according to the package directions.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
- Add the artichoke hearts, lemon, garlic, and thyme (if desired). Cook until heated through, 3 more minutes. Transfer to a plate.
- Season the tuna with the salt and pepper. Heat the remaining oil in the skillet.
- Cook the tuna, turning to brown all sides, to desired doneness, about 2 minutes for medium.
- Return the artichoke mixture to the skillet and toss. Serve over the rice.
Nutritional Information
- Per Serving
- Calories 405.19Calories From Fat 19%
- Calcium 46.99mg
- Carbohydrate 35g
- Cholesterol 76.54mg
- Fat 8.67g
- Fiber 4.12g
- Iron 2.52mg
- Protein 45.37mg
- Sat Fat 1.38g
- Sodium 1001.47mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Look for artichoke hearts packed in water or oil. If you find them only packed in marinade, rinse them thoroughly, then pat
dry.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
