Slow-Cooker Tuna Steaks with Escarole-Chickpea Salad

Slow-Cooker Tuna Steaks with Escarole-Chickpea Salad

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From: Everyday Slow Cooker

This fish salad is a unique twist on traditional slow-cooker fare. The slow-cooker tuna steaks carry the bright lemon and rosemary flavors well, which result in an aromatic and fresh fish that perfectly complements the lettuce and chickpeas. Chill it for an easy work lunch the next day. Garnish with fresh rosemary leaves, if desired.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup extra-virgin olive oil
  • ½ cup thinly sliced shallots (about 1½ ounces)
  • 1 tablespoon thinly sliced garlic (from 4 small garlic cloves)
  • 3 sprigs fresh rosemary
  • 1 bay leaf
  • 1 pound albacore, yellowfin, or ahi tuna fillets
  • 1½ tablespoons fresh lemon juice (from 1 lemon)
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 head escarole (about 10 ounces), trimmed and coarsely chopped
  • 1 (15 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
  • 1 ounce Parmigiano-Reggiano cheese, shaved (about ½ cup)

Preparation

  • Prep

  • Ready In

  1. Stir together the oil, shallots, garlic, rosemary, and bay leaf in a 4-quart slow cooker. Cover and cook on LOW until fragrant, about 1 hour. Add the tuna to the slow cooker, turning to coat in the oil mixture. Cover and cook on LOW until the fish is opaque and firm, about 40 minutes. Remove the tuna from the slow cooker, reserving the oil mixture in the slow cooker. Flake the tuna into large pieces.
  2. Whisk together the lemon juice, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and 3 tablespoons of the reserved oil mixture from the slow cooker in a small bowl until blended and smooth.
  3. Combine the escarole and chickpeas in a large bowl. Top with the tuna, and sprinkle with the remaining ¼ teaspoon each salt and pepper. Drizzle evenly with the dressing, and sprinkle each serving with the Parmigiano-Reggiano.
  • Multicooker Directions: In Step 1, stir together the oil, shallots, garlic, rosemary, and bay leaf in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until fragrant, about 1 hour. Add the tuna to the pot, turning to coat in the oil mixture. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the fish is opaque and firm, about 40 minutes. Turn off the cooker. Remove the tuna from the pot, reserving the oil mixture in the pot. Flake the tuna into large pieces. Complete Steps 2 and 3.

Nutrition information

  • Serving size: 4 ounces tuna, 1¼ cups escarole-chickpea salad
  • Per serving: 411 calories; 19 g fat(4 g sat); 6 g fiber; 20 g carbohydrates; 36 g protein; 1 g sugars; 0 g added sugars; 552 mg sodium;
  • Carbohydrate Servings:

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