2 T. olive oil
1/2 red onion, thinly sliced
3 6.5-oz. 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 lb. fresh tuna, cut into 1-inch cubes
1 1/2 tsp. kosher salt
1 tsp. black pepper
2 C. cooked rice

Heat 1 T. of the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the artichokes, lemon, garlic, and thyme (if using). 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 the desired doneness, about 2 minutes for medium. Return the artichoke mixture to skillet and toss to combine. Serve over the rice. Tip: Look for artichokes packed in water or oil, not marinade. If you can’t find them, rinse the artichokes thoroughly with water, then pat them dry.

Yield: 4 servings
Calories: 405
Fat: 8.7g
Fiber: 4.1g