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.
Recipe Summary test
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.