I never really liked the combination of tuna and pasta. Actually, I don’t like chicken and pasta AT ALL, and assumed I wouldn’t like the combo of tuna and pasta. I was in a pinch and didn’t have much time to cook, and decided to give this recipe a try. This amazing recipe is from Better Homes and Gardens. I’ll definitely be making it again! I love how it’s creamy, however there’s no dairy at all!
Lemony Tuna and Pasta
2 cups dried rigatoni or penne pasta
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 (I used whole wheat 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 (I used whole wheat breadcrumbs instead)
2 tablespoons butter, melted (I omitted this)
1 lemon, thinly sliced (I omitted this)
1 tablespoon capers (optional)
Dill sprigs (optional)
Stir in flour, mustard, dill, lemon peel, and pepper.
Add broth and stir.
Once the mixture has thickened, remove from the heat and add the tuna and cooked pasta.
Place in casserole dish, and sprinkle with breadcrumbs and olive oil.
Bake for 15 minutes, uncovered.
Directions
Preheat oven to 375 degrees F. Grease 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 small bowl stir together croutons and melted butter. (I omitted this step and sprinkled some whole wheat breadcrumbs on top, along with a few drizzles of olive oil.) Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover. Top with lemon slices, bake, uncovered, 5 minutes more or until heated through. (I omitted that step as well) Let stand 5 minutes. Sprinkle with capers and dill sprigs if preferred. Serves 4 to 6.