Healthy Fish & Seafood Recipes Healthy Fish Recipes Healthy Tuna Recipes Healthy Tuna Steak Recipes 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on October 10, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Additional Time: 1 hrs 40 mins Total Time: 1 hrs 50 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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 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. 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. 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. Print Nutrition Facts (per serving) 411 Calories 19g Fat 20g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved