Slow-Cooker Tuna Steaks with Escarole-Chickpea Salad

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.