2 T. olive oil
\n1\/2 red onion, thinly sliced
\n3 6.5-oz. jars artichoke hearts, drained and halved
\n1 lemon, cut into 8 slices
\n2 cloves garlic, thinly sliced
\n4 sprigs fresh thyme (optional)
\n1 1\/2 lb. fresh tuna, cut into 1-inch cubes
\n1 1\/2 tsp. kosher salt
\n1 tsp. black pepper
\n2 C. cooked rice<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 405
\nFat: 8.7g
\nFiber: 4.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n