Ingredients
2
cups dried rigatoni or penne pasta (6 ounces)
1
cup coarsely chopped celery
1/4
cup chopped onion
2
cloves garlic, minced
1
tablespoon olive oil
1/4
cup Gold Medal™ all-purpose flour
2
tablespoons Dijon-style mustard
1
tablespoon snipped fresh dill or 1 teaspoon dried dill
1
teaspoon finely shredded lemon peel
1/4
teaspoon black pepper
2
cups Progresso™ reduced-sodium chicken broth
2
cans (5.5 oz) chunk light tuna (water-pack), drained
1/2
cup finely crushed herb-seasoned croutons
2
tablespoons butter, melted
1
small lemon, thinly sliced
1
tablespoon capers (optional)
Fresh dill sprigs (optional)
Preparation
Preheat oven to 375° F. Grease a 1 1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
In a 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.
In a small bowl, stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover and top with lemon slices. Bake, uncovered, 5 minutes more or until heated through. Let stand for 5 minutes before serving. Sprinkle with capers and dill sprigs, if desired.
