Lemony Tuna and Pasta

• 6 ounces dried rigatoni pasta or 6 ounces penne pasta
• 2 stalks celery, coarsely chopped (1 cup)
• 14 cup chopped onion
• 2 garlic cloves, minced
• 14 cup olive oil
• 14 cup all-purpose flour
• 2 tablespoons Dijon mustard
• 1 tablespoon snipped fresh dill (or 1 t. dried dill)
• 1 teaspoon finely shredded lemon peel
• 14 teaspoon black pepper
• 2 cups low sodium chicken broth
• 2 (6 ounce) cans tuna packed in oil, drained
• 12 cup finely crushed herb-seasoned crouton
• 2 tablespoons butter, melted
• 1 small lemon, thinly sliced
• 1 tablespoon capers, drained (optional)
• fresh dill sprig (optional)

1. Preheat oven to 375 degrees; grease a 1 1/2 quart baking dish; set aside.
2. Cook pasta according to package directions; drain.
3. Meanwhile, in a medium saucepan, cook celery, onion, and garlic in hot oil over medium heat until tender.
4. Stir in flour, mustard, fresh dill, lemon peel, and pepper; gradually stir in broth.
5. Cook/stir until mixture is thickened and bubbly; stir in tuna and cooked pasta.
6. Transfer mixture to prepared baking dish.
7. In a small bowl, stir the croutons and melted butter together; sprinkle over tuna mixture.
8. Bake, covered, for 15 minutes.
9. Top with lemon slices and bake, uncovered, about 5 minutes or until heated through.
10. Let stand for 5 minutes before serving; if desired, garnish with capers and dill sprigs.

rigatoni pasta, stalks celery, onion, garlic, olive oil, flour, mustard, dill, lemon peel, black pepper, chicken broth, tuna, crouton, butter, lemon, capers, dill

Taken from www.food.com/recipe/lemony-tuna-and-pasta-435754 (may not work)