Slow-Cooker Tuna Steaks With Escarole-Chickpea Salad Recipe

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