Lemony Tuna and Pasta
Laura Cook Kenna
Possibly the best tuna caserole ever.
ingredients
- 2 c dried rigatoni or penne
- 1 c coarsely chopped celery
- 1/4 chopped onion
- 2 cloves garlic
- 1/4 c olive oil
- 1/4 c flour
- 2 T whole grain, Dijon mustard
- 1 T snipped fresh dill or 1 t dried dill
- 1 t finely shredded lemon peel
- 1/4 t black pepper
- 2 c reduced-sodium chicken broth
- 2 5.5 oz cans chunk tuna, drained
- 1/2 c finely crushed herb seasoned croutons
- 2 T butter, melted
- 1 small lemon, thinly sliced
- 1 T capers, optional
directions
- 1
Preheat oven to 375°. Grease a 1 1/2 qt baking dish or 8x8 pan and set aside.
- 2
Cook pasta to package directions and drain.
- 3
In medium saucepan cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper.
- 4
Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to baking dish.
- 5
In small bowl, stir together croutons and melted butter. Sprinkle on tuna mixture.
- 6
Bake, covered, for 15 minutes. Uncover. Top with lemon slices and bake uncovered for 5 minutes more or until heated through. Let stand five minutes. (May sprinkle with optional capers before serving)
Source: Laura Cook Kenna (BHG 2008)
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