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 8x8 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.