Lemony Tuna & Pasta

By Janes_kitchen

Ingredients

• 2 C dried rigatoni or penne pasta (6oz)
• 1 C coarsly chopped celery
• 1/4 C chopped onion
• 2 cloves garlic, minced
• 1/4 C olive oil
• 1/4 C all-purpose flour
• 2 TBS Digon mustard
• 1 TBS snipped fresh dill or
• 1 tsp dried dill
• 1 tsp finely shredded lemon peel
• 1/4 tsp. ground black pepper
• 2 C chicken broth
• 2 5.5oz cans chunk tuna (packed in
• olive oil) - drained
• 1/2 C finely crushed herb-seasoned croutons
• 2 TBS butter, melted
• 1 small lemon, thinly sliced
• 1 TBS capers
• Dill sprigs (optional)

Details

Servings 4

Preparation

Step 1

Preheat oven to 375
Grease 1 1/2 quart baking dish - set aside.
Cook past according to package directions, drain

In med. saucepan cook celery, onion & garlic in hot oil until tender.
Stir in flour, mustard, dill, lemon peel, & pepper
Add broth - all at once
Cook & stir until thickened & bubbly, whisking to remove any lumps
Stir in tuna & pasta
Transfer to prepared baking dish

In small bowl stir together croutons & melted butter.
Sprinkle on tuna mixture.
Bake, covered for 15 min.
Uncover
Top with lemon slices, bake uncovered 5 min. more or until
heated through

Let stand 5 min. Sprinkle with capers & dill sprigs