Slow Cooker Tuna Steaks with Escarole Chickpea Salad
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)
Instructions
Slow-Cooker Tuna Steaks with Escarole-Chickpea Salad serves 4 original recipe by EatingWell.
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