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!
- 1 lbmini potatoes
- 2 5 ozcans chunk light tuna in water
- 3 cupskale, chopped
- 1 stalkcelery
- 1/2 cup frozen peas, thawed
- 2 cupsheavy cream
- 2-Jan cup dill, chopped
- 1/2 tsp salt
- 1 stalk1/2 tsp ground sage
- 1/2 tsp white pepper
Select the Steam Conv. mode and set the temperature to 190°C. Press Start/Set to preheat the oven.
Place the potatoes on the baking sheet 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 190°C to preheat the oven.
Bake for 15 minutes.