Categories: Main Dish, Tuna

Ingredients

• 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)

Directions

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.

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