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Lemony Tuna and Pasta

Makes: 4 to 6 servings
Prep 30 mins Bake 375°F 20 mins
Lemony Tuna and Pasta
Ingredients
  • 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  tablespoons  Dijon-style mustard
  • 1  tablespoon  snipped fresh dill or 1 tsp. dried dill
  • 1  teaspoon  finely shredded lemon peel
  • 1/4  teaspoon  ground black pepper
  • 2  cups  reduced-sodium chicken broth
  • 2 5 1/2 ounce can  chunk tuna (packed in olive oil), drained
  • 1/2  cup  finely crushed herb-seasoned croutons
  • 2  tablespoons  butter, melted
  • 1  lemon, thinly sliced
  • 1  tablespoon  capers (optional)
  •  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,
  • cal. (kcal) 565,
  • Fat, total (g) 27,
  • chol. (mg) 30,
  • sat. fat (g) 7,
  • carb. (g) 47,
  • Monosaturated fat (g) 14,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 32,
  • vit. A (IU) 340,
  • vit. C (mg) 14,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 14,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 137,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 868,
  • Potassium (mg) 404,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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