Tuna With Black Pepper, Artichokes, And Lemon

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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

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