This is a recipe from Real Simple magazine, with notes from Marsha's short-lived blog Panda Cake. We ate this a couple times when we lived together, though I haven't made it since. I remember really liking it. We made a lot of dishes with artichokes. Marsha loves artichokes!
--2 tbsp Olive Oil
--1/2 Red Onion, thinly sliced (Marsha sez: I used a yellow onion instead and actually liked it better than the red)
--3 6.5 oz jars Artichoke Hearts, drained and halved
--1 Lemon, cut into 8 slices (Marsha sez: plus the juice of one half of a lemon)
--2 cloves Garlic, thinly sliced
--4 sprigs Fresh Thyme
--1 1/2 lbs Fresh Tuna, cut into cubes
--1 1/2 tsp Kosher Salt
--1 tsp Black Pepper
Heat 1 tablespoon of the olive 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.
Real Simple recommends serving over rice.