Photo by: Photo: Gemma Comas

Tuna with Black Pepper, Artichokes, and Lemon

  • Yield: Makes 4 servings


  • 2 tablespoons olive oil
  • 1/2 none red onion, thinly sliced
  • 3 none 6.5-ounce jars artichoke hearts, drained and halved
  • 1 none lemon, cut into 8 slices
  • 2 none cloves garlic, thinly sliced
  • 4 none 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


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.

Nutritional Information

Amount per serving
  • Calcium: 46.99mg
  • Calories: 405.19none
  • Calories from fat: 19%
  • Carbohydrate: 35g
  • Cholesterol: 76.54mg
  • Fat: 8.67g
  • Fiber: 4.12g
  • Iron: 2.52mg
  • Protein: 45.37mg
  • Saturated fat: 1.38g
  • Sodium: 1001.47mg

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Tuna with Black Pepper, Artichokes, and Lemon Recipe