Lemony Tuna and Pasta
cup coarsely chopped celery
cup chopped onion
cloves garlic, minced
cup olive oil
tablespoons Dijon-style mustard
tablespoon snipped fresh dill or 1 tsp. dried dill
teaspoon finely shredded lemon peel
teaspoon ground black pepper
cups reduced-sodium chicken broth
5 1/2 ounce can chunk tuna (packed in olive oil), drained
cup finely crushed herb-seasoned croutons
tablespoons butter, melted
lemon, thinly sliced
tablespoon capers (optional)
Dill sprigs (optional)
- Preheat oven to 375 degrees F. Grease 1-1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
- 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.
- 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.
Nutrition Facts(Lemony Tuna and Pasta)
- Per serving:
- 565 kcal cal.,
- 27 g fat
- (7 g sat. fat,
- 4 g polyunsaturated fat,
- 14 g monounsatured fat),
- 30 mg chol.,
- 868 mg sodium,
- 47 g carb.,
- 4 g fiber,
- 3 g sugar,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet