Baked Tuna with Kale and Dill Sauce
This simple dish is a delicious and hearty combination of tuna, potatoes, kale, celery and peas, drizzled in a creamy dill sauce. The tangy notes and warm filling will make it a perfect addition to your next summer potluck!
Ingredients
Filling
- 1 lbs mini potatoes
- 2 5oz cans chunk light tuna in water
- 3 cups kale, chopped
- 1 stalk celery, chopped
- ½ cup frozen peas, thawed
Sauce
- 2 cup heavy cream
- ½ cup dill, chopped
- ½ tsp salt
- ½ tsp ground sage
- ½ tsp white pepper
Preparation
- Select the Steam Conv. mode and set the temperature to 375°F. Press Start/Set to preheat the oven.
- Place the potatoes on the metal tray and cook for 20 minutes.
- In the meantime, combine the sauce ingredients in a pot, and reduce for five minutes, stirring frequently.
- Once steamed, cut potatoes into quarters and mix with tuna, kale, celery and peas. Place the mixture in an 8×8 casserole dish and pour the sauce evenly over the top.
- Select the Convection mode and set the temperature to 375°F to preheat the oven.
- Bake for 15 minutes.
