Lemony Tuna and Pasta
Connie
ingredients
- • 2 cups dried rigatoni or penne pasta
- • 1 cup coarsely chopped celery
- • 1/4 cup chopped onion
- • 2 cloves garlic, minced
- • 1/4 cup olive oil
- • 1/4 cup all-purpose flour
- • 2 Tbsp Dijon-style mustard
- • 1 Tbsp snipped fresh dill or 1tsp dried
- • 1 tsp finely shredded lemon peel
- • 1/4 tsp ground black pepper
- • 2 cups chicken broth
- • 2 5.5 oz. cans chunk tuna (packed in olive oil), drained
- • 1/2 cup finely crushed herb-seasoned croutons
- • 2 Tbsp butter melted
- • 1 small lemon, thinly sliced
- • 1 Tbsp capers
- • Dill sprigs
directions
- 1
1. Preheat oven to 375° F. Grease 1 1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
- 2
2. In medium saucepan cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly; whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.
- 3
3. In small bowl stir together croutons and melted butter. Sprinkle on tuna mixture. Bake covered for 15 minutes. Uncover. Top with lemon slices, bake, uncovered, 5 minutes more or until heated through. Sprinkle with capers and dill sprigs.
Source: Woman's Day
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