Tuna with Black Pepper, Artichokes and Lemon

Ingredients:
2 Tbs. olive oil
1/2 red onion, thinly sliced
3 (6.5 oz) jars artichoke hearts, drained and halved
1 lemon, cut into 8 slices
2 cloves garlic, thinly sliced
4 sprigs fresh thyme
1 1/2 lbs. fresh tuna, cut into 1-inch cubes
1 1/2 tsp. sea salt
1 tsp. black pepper
2 cups cooked white rice

Preparation:
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.  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.

Serving Suggestion:
Serve over cooked white rice.

History:
Recipe comes to me from Jim Carlisle who found it on the Internet at U-Entertainment.