Slow-Cooker Tuna Steaks With Escarole-Chickpea Salad Recipe
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
4hr 15minstotal
4hr 15m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Slow-Cooker Tuna Steaks With Escarole-Chickpea Salad Recipe
- 1/4 cup Extra virgin olive oil
- 0.13 cup Thinly sliced shallots
- 1/4 tablespoon Thinly sliced garlic
- 3/4 sprig Fresh rosemary
- 1/4 Bay leaf
- 1/4 pound Albacore, yellowfin, or ahi tuna fillets
- 0.38 tablespoon Fresh lemon juice
- 0.19 teaspoon Kosher salt
- 0.13 teaspoon Black pepper
- 1/4 Head escarole, trimmed and coarsely chopped
- 1/4 can No salt added chickpeas, drained and rinsed
Nutrition
value
value
699
calories per serving
65 g Fat28 g Protein1 g Carbs< 1 g FiberOther
Current Totals
- Fat65g
- Protein28g
- Carbs1g
- Fiber< 1g
MacroNutrients
- Carbs1g
- Protein28g
- Fiber< 1g
Fats
- Fat65g
Vitamins & Minerals
- Calcium18mg
- Iron2mg
- Vitamin A3mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B677mg
- Vitamin B91564mcg
- Vitamin B120mcg
- Vitamin C4mg
- Vitamin E9mg
- Copper< 1mcg
- Magnesium43mg
- Manganese< 1mg
- Phosphorus336mg
- Selenium24mcg
- Zinc< 1mg
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
Recipe By EatingWell