Lemony Tuna and Pasta

Better Homes and Gardens

• Ready In: 1 hr 10 mins
• 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

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.