Tuna with Black Pepper, Artichokes, and Lemon

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 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. Yield: Makes 4 servings NUTRITION PER SERVING CALORIES 405.19(19% from fat); FAT 8.67g (sat 1.38g); CHOLESTEROL 76.54mg; CALCIUM 46.99mg; CARBOHYDRATE 35g; SODIUM 1001.47mg; PROTEIN 45.37mg; FIBER 4.12g; IRON 2.52mg Recipe courtesy of Real Simple