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Ingredients
| pasta (rigatoni): 6 oz |
| celery (chopped): 1 cup |
| onions (chopped): 1/4 cup |
| garlic: 2 cloves (minced) |
| olive oil: 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| Dijon mustard: 2 Tbl |
| fresh dill weed (sprigs): 1 Tbl |
| orange peel: 1 tsp |
| black pepper: 1/4 tsp |
| chicken broth: 2 cups |
| canned white tuna: 5.5 oz |
| seasoned croutons: 1/2 cup |
| unsalted butter: 2 Tbl |
| lemons: 1 (thinly sliced) |
| capers (drained): 1 Tbl (Dill sprigs) |
Lemony Tuna and Pasta
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
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.