Lemony Tuna and Pasta
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
4
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
- Preheat oven to 375 degrees; grease a 1 1/2 quart baking dish; set aside.
- Cook pasta according to package directions; drain.
- Meanwhile, in a medium saucepan, cook celery, onion, and garlic in hot oil over medium heat until tender.
- Stir in flour, mustard, fresh dill, lemon peel, and pepper; gradually stir in broth.
- Cook/stir until mixture is thickened and bubbly; stir in tuna and cooked pasta.
- Transfer mixture to prepared baking dish.
- In a small bowl, stir the croutons and melted butter together; sprinkle over tuna mixture.
- Bake, covered, for 15 minutes.
- Top with lemon slices and bake, uncovered, about 5 minutes or until heated through.
- Let stand for 5 minutes before serving; if desired, garnish with capers and dill sprigs.
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