When it comes to easy dinners, the trick is to keep the good taste while refining your recipe's ingredients down to a few well-chosen components that work really well together.
This recipe for fresh tuna with black pepper, artichokes and lemon calls for only 30 minutes' cooking and results in a winner on the table. The recipe is from the December issue of Real Simple magazine, from a feature on easy dinners, suggested for "ideal weeknight meals."
Tip: Look for artichokes packed in water or oil, not marinade, the editors say. If you can't find them, rinse the artichokes thoroughly with water, then pat them dry.
Tuna With Black Pepper, Artichokes and Lemon
2 tablespoons olive oil
1/2 red onion, thinly sliced
Three 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)
11/2 pounds fresh tuna, cut into 1-inch cubes
11/2 teaspoons kosher salt
1 teaspoon black pepper
2 cups cooked rice
Time: 30 minutes, start to finish.
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.
