Slow-Cooker Tuna Steaks With Escarole-Chickpea Salad Recipe

Name: Slow-cooker Tuna Steaks With Escarole-chickpea Salad Recipe
Total time: 255 min
Yield: 4
Cuisine: American

Recipe By EatingWell

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.

4.2

23 Rating - Rate

Non Vegdiet

4hr 15minstotal

ingredients serves

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Ingredients For Slow-Cooker Tuna Steaks With Escarole-Chickpea Salad Recipe

1 cup Extra virgin olive oil
0.5 cup Thinly sliced shallots
1 tablespoon Thinly sliced garlic
3 sprig Fresh rosemary
1 Bay leaf
1 pound Albacore, yellowfin, or ahi tuna fillets
1.5 tablespoon Fresh lemon juice
0.75 teaspoon Kosher salt
0.5 teaspoon Black pepper
1 Head escarole, trimmed and coarsely chopped
1 can No salt added chickpeas, drained and rinsed

Nutrition
value

699

calories per serving

65 g Fat28 g Protein1 g Carbs< 1 g FiberOther

Current Totals

65 g Fat
28 g Protein
1 g Carbs
< 1 g Fiber

MacroNutrients

Carbs
1 g
Protein
28 g
Fiber
0 g

Fats

Fat
65 g

Vitamins & Minerals

Calcium
18 mg
Iron
2 mg
Vitamin A
3 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
77 mg
Vitamin B9
1564 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
9 mg
Copper
0 mcg
Magnesium
43 mg
Manganese
0 mg
Phosphorus
336 mg
Selenium
24 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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