SLOW COOK TUNA RECIPES

Name: Slow Cooked Oven Tuna Steaks
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 4 (6 ounce) center-cut tuna steaks (3/4-inch thick); 1 teaspoon olive oil; salt & freshly ground black pepper, to taste; 1 tomatoes, seeded and chopped; 1/4 cup red onion, chopped; 1/4 cup kalamata olive, chopped; 2 tablespoons capers; 1/4 cup basil, chopped; 1 tablespoon olive oil; salt & freshly ground black pepper, to taste; 1 tomatoes, seeded and chopped; 1/4 cup diced sweet onion (such as Vidalia); 1 1/2 tablespoons chopped fresh chives; 1/3 cup hot salsa; salt, to taste; 1 tablespoon olive oil

SLOW COOKED OVEN TUNA STEAKS RECIPE - FOOD.COM

Slow Cooked Oven Tuna Steaks Recipe - Food.com image

Saw this on Fast Food My Way by Jacques Pepin: this is excellent! The tuna comes out cooked very evenly rare through the whole steak! There's two choices for relishes; each makes enough relish for 2 steaks. You can alternately choose one and double the ingredients to use on all 4 tuna steaks.

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 (6 ounce) center-cut tuna steaks (3/4-inch thick)
1 teaspoon olive oil
salt & freshly ground black pepper, to taste
1 tomatoes, seeded and chopped
1/4 cup red onion, chopped
1/4 cup kalamata olive, chopped
2 tablespoons capers
1/4 cup basil, chopped
1 tablespoon olive oil
salt & freshly ground black pepper, to taste
1 tomatoes, seeded and chopped
1/4 cup diced sweet onion (such as Vidalia)
1 1/2 tablespoons chopped fresh chives
1/3 cup hot salsa
salt, to taste
1 tablespoon olive oil

Steps:

Preheat the oven to 200°F.
Rub the tuna steaks on both sides with the canola oil and sprinkle them with the salt and pepper.
Arrange the steaks on a serving plate, or on 4 dinner plates, and bake for about 20 minutes for rare. If you wish the fish cooked to medium, leave it in for a few more minutes.
Meanwhile, make the salsas separately: combine all ingredients except olive oil, salt, and pepper in separate bowls.
Add salt (and pepper) and olive oil, making sure to coat.
Remove the tuna steaks from the oven and spoon the each sauce liberally over and around 2 tuna steaks. Serve immediately.

Nutrition Facts : Calories 351.6, FatContent 17.3, SaturatedFatContent 3.4, CholesterolContent 64.6, SodiumContent 400.4, CarbohydrateContent 6.7, FiberContent 1.9, SugarContent 3.2, ProteinContent 41

SLOW-COOKER TUNA STEAKS WITH ESCAROLE-CHICKPEA SALAD ...

Slow-Cooker Tuna Steaks with Escarole-Chickpea Salad ... image

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.

Provided by Cooking Light

Categories Healthy Tuna Steak Recipes

Total Time 1 hours 50 minutes

Number Of Ingredients 12

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)

Steps:

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.

Nutrition Facts : Calories 411 calories, CarbohydrateContent 20 g, FatContent 19 g, FiberContent 6 g, ProteinContent 36 g, SaturatedFatContent 4 g, SodiumContent 552 mg, SugarContent 1 g

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