Slow-Cooker Tuna Steaks with Escarole-Chickpea Salad

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.

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Prep Time:
10 mins
Additional Time:
1 hrs 40 mins
Total Time:
1 hrs 50 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 cup extra-virgin olive oil

  • ½ cup thinly sliced shallots (about 1 1/2 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

  • 1 ½ 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 1/2 cup)

Directions

  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, 1/2 teaspoon of the salt, 1/4 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 1/4 teaspoon each salt and pepper. Drizzle evenly with the dressing, and sprinkle each serving with the Parmigiano-Reggiano.

Tips

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 Facts (per serving)

411 Calories
19g Fat
20g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 411
% Daily Value *
Total Carbohydrate 20g 7%
Dietary Fiber 6g 21%
Total Sugars 1g
Protein 36g 72%
Total Fat 19g 24%
Saturated Fat 4g 20%
Sodium 552mg 24%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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