I got this recipe from Jason after he used it for our BSF potluck! It’s really easy to make, and it’s light and healthy!
2 cups dried rigatoni or penne pasta (6 oz.)
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 1 tsp. dried dill
1 tsp. finely shredded lemon peel
1/4 tsp. ground black pepper
2 cups reduced-sodium 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 (optional)
Dill sprigs (optional)
1. Preheat oven to 375 degrees F. Grease 1-1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
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. 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. Let stand 5 minutes. Sprinkle with capers and dill sprigs. Serves 4 to 6.