Tuna with Black Pepper, Artichokes, and Lemon

Real Simple
"Tuna with Black Pepper, Artichokes, and Lemon"Recipe
Photo: Gemma Comas
Makes 4 servings


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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
2 cups cooked rice


Prep: 30 Minutes

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 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.

Created date

November 2005

Nutritional Information

Calcium 46.99 mg
Calories 405.19
Caloriesfromfat 19 %
Carbohydrate 35 g
Cholesterol 76.54 mg
Fat 8.67 g
Fiber 4.12 g
Iron 2.52 mg
Protein 45.37 mg
Satfat 1.38 g
Sodium 1001.47 mg