Tuna with Black Pepper, Artichokes, and Lemon

Ingredients

• 19.5 ounce artichoke hearts halved drained
• 1 teaspoon pepper black
• 2 cups rice cooked
• 1.5 pounds tuna steaks fresh cut into 1-inch cubes
• 2 cloves garlic thinly sliced
• 1.5 teaspoons kosher salt 
• 1  optional: lemon cut into 8 slices
• 2 tablespoons olive oil 
• 0.5  onion red thinly sliced

Equipment

• frying pan

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the artichokes, lemon, garlic, and thyme (if using). Cook until heated through, 3 more minutes.
4. Transfer to a plate. Season the tuna with the salt and pepper.
5. 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.
6. 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.