Chapter 5 Fish and Seafood

Chili Tuna Casserole

Prep time: 10 minutes | Cook time: 16 minutes | Serves 4

½ tablespoon sesame oil

¹⁄₃ cup yellow onions, chopped

½ bell pepper, deveined and chopped

2 cups canned tuna, chopped

Cooking spray

5 eggs, beaten

½ chili pepper, deveined and finely minced

1½ tablespoons sour cream

¹⁄₃ teaspoon dried basil

¹⁄₃ teaspoon dried oregano

Fine sea salt and ground black pepper, to taste

1. Heat the sesame oil in a nonstick skillet over medium heat until it shimmers.
2. Add the onions and bell pepper and sauté for 4 minutes, stirring occasionally, or until tender.
3. Add the canned tuna and keep stirring until the tuna is heated through.
4. Meanwhile, coat the baking pan lightly with cooking spray.
5. Transfer the tuna mixture to the baking pan, along with the beaten eggs, chili pepper, sour cream, basil, and oregano. Stir to combine well. Season with sea salt and black pepper.
6. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 325ºF (160ºC), and set time to 12 minutes.
7. When cooking is complete, the eggs should be completely set and the top lightly browned. Remove from the oven and serve on a plate.