ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tuna with Black Pepper, Artichokes, and Lemon

Photo: Gemma Comas
Prep time 30 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.