Lemony Tuna And Pasta

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 ounces dried rigatoni pasta or 6 ounces penne pasta
• 2 stalks celery, coarsely chopped (1 cup)
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1/4 cup all-purpose flour
• 2 tablespoons dijon mustard
• 1 tablespoon snipped fresh dill (or 1 t. dried dill)
• 1 teaspoon finely shredded lemon peel
• 1/4 teaspoon black pepper
• 2 cups low sodium chicken broth
• 2 (6 ounce) cans tuna packed in oil, drained
• 1/2 cup finely crushed herb-seasoned crouton
• 2 tablespoons butter, melted
• 1 small lemon, thinly sliced
• 1 tablespoon capers, drained (optional)
• fresh dill sprig (optional)

Recipe

• 1 preheat oven to 375 degrees; grease a 1 1/2 quart baking dish; set aside.
• 2 cook pasta according to package directions; drain.
• 3 meanwhile, in a medium saucepan, cook celery, onion, and garlic in hot oil over medium heat until tender.
• 4 stir in flour, mustard, fresh dill, lemon peel, and pepper; gradually stir in broth.
• 5 cook/stir until mixture is thickened and bubbly; stir in tuna and cooked pasta.
• 6 transfer mixture to prepared baking dish.
• 7 in a small bowl, stir the croutons and melted butter together; sprinkle over tuna mixture.
• 8 bake, covered, for 15 minutes.
• 9 top with lemon slices and bake, uncovered, about 5 minutes or until heated through.
• 10 let stand for 5 minutes before serving; if desired, garnish with capers and dill sprigs.