Cook pasta to al dente as directed on package.

Meanwhile, heat oil in a large skillet over medium. Dice onion and add to hot oil. Cook for 5-6 minutes, stirring occasionally. Mince garlic and add to onion; saute for 1 minute longer. Add thyme and wine, and cook an additional 2-3 minutes until liquid reduces.

Add broth and zest and juice of lemons. Bring to a boil until liquid reduces to about 3/4 cup: 7-8 minutes.

Add artichokes, tomatoes, drained tuna, salt, and pepper. Mix well to combine; heat through.

Add pasta; toss to coat and combine.

Serve with apple slices on the side.