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Lemony Tuna and Pasta
Ingredients
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2
cups dried rigatoni or penne pasta (6 oz.)
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1
cup coarsely chopped celery
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1/4
cup chopped onion
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2
cloves garlic, minced
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1/4
cup olive oil
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1/4
cup all-purpose flour
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2
tablespoons Dijon-style mustard
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1
tablespoon snipped fresh dill or 1 tsp. dried dill
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1
teaspoon finely shredded lemon peel
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1/4
teaspoon ground black pepper
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2
cups reduced-sodium chicken broth
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2
5 1/2 ounce can chunk tuna (packed in olive oil), drained
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1/2
cup finely crushed herb-seasoned croutons
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2
tablespoons butter, melted
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1
lemon, thinly sliced
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1
tablespoon capers (optional)
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Dill sprigs (optional)
Directions
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.
Nutrition Facts
(Lemony Tuna and Pasta)
- Servings Per Recipe 4,
- Calories 565,
- Protein (gm) 32,
- Carbohydrate (gm) 47,
- Fat, total (gm) 27,
- Cholesterol (mg) 30,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 14,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 3,
- Vitamin A (IU) 340,
- Vitamin C (mg) 14,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 137,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 868,
- Potassium (mg) 404,
- Calcium (DV %) 61,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I wasnt sure about it at first, the smell of the dill and lemon peel cooking turned my stomach. Once it was all done it was great. I left off the lemon slices since I'm not going to eat lemon slices. My toddler loved it. My husband and other 6-year-old daughter didn't like it, but they are super picky. My husband only likes cream soup based casseroles with enough cheese to obliterate all other flavors and my 6-yr-old won't eat anything with sauce. So I guess it's not for everyone.
1/4/2012 11:14:30 AM Report AbuseI thought it was disgusting and the kids and my husband absolutely refused to eat it. After nearly an hour preparing it, I had to make peanut butter and jelly sandwiches. No flavor, gooey, horrid. And I'm not that difficult to please when it comes to food.
9/6/2011 04:17:02 PM Report AbuseThe fats come from the tuna, olive oil, and butter.
7/27/2011 08:22:52 PM Report AbuseThis appeals to me because I love tuna, pasta and lemon and the ingredients sound like they would result in a flavourful dish.
12/17/2010 01:03:50 PM Report AbuseI really thought this would be excellent ... WOW was I wrong! Terrible flavor ... too much lemon and pasta texture is awful. Baking uncooked pasta is almost never a good idea. I have to say that this is the worst casserole I've ever had. I doubled the recipe and had to throw the whole thing out ... 4 in my family and nobody like it. Thank goodness for canned soup or we wouldn't have had dinner.
4/22/2010 06:20:46 PM Report Abuse