This recipe for tender tuna steaks in a slow cooker makes it easy to make them without much trouble. Lemon juice, garlic, and olive oil are mixed together to make a tasty marinade for the tuna. It is then slow-cooked until it is done. This dish is both filling and healthy because it comes with a colorful escarole-chickpea salad dressed in a tangy vinaigrette.
Ingredients: 4 tuna steaks about 6 ounces each. 1 lemon, juiced and zested. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1 head escarole, chopped. 1 can chickpeas, drained and rinsed. 1/4 cup chopped fresh parsley. 2 tablespoons red wine vinegar. 2 tablespoons Dijon mustard. 1/4 cup olive oil. 1 teaspoon honey. Salt and pepper to taste.
Instructions: In a bowl, mix lemon juice, lemon zest, minced garlic, olive oil, salt, and pepper. Coat the tuna steaks with this mixture. Place the coated tuna steaks in the slow cooker. Cook on low for 2-3 hours, until the tuna is cooked through but still tender. In a separate bowl, whisk together red wine vinegar, Dijon mustard, olive oil, honey, salt, and pepper to make the dressing. In a large salad bowl, combine chopped escarole, chickpeas, and chopped parsley. Pour the dressing over the salad and toss to coat evenly. Serve the slow-cooked tuna steaks with the escarole-chickpea salad. Enjoy!
Prep Time: 15 minutes
Cook Time: 120 minutes
Sanketlipi
