Yogurt with Blueberries & Honey
A simple combination of Greek-style yogurt and blueberries gets an extra touch of sweetness from golden honey. It's the perfect balance of protein and fiber to keep you energized.
Read MoreSlow Cooker Tuna Steaks with Escarole Chickpea Salad
Drescription
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.
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)
Directions
- 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.
- 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.
- 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.
