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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 Tbsp.  Dijon-style mustard
• 1 Tbsp.  snipped fresh dill or 1 tsp. dried dill
• 1 tsp.  finely shredded lemon peel
• 1/4 tsp.  ground black pepper
• 2 cups  reduced-sodium chicken broth
• 2 5.5-oz. cans  chunk tuna (packed in olive oil), drained
• 1/2 cup  finely crushed herb-seasoned croutons
• 2 Tbsp.  butter, melted
• 1 small  lemon, thinly sliced
• 1 Tbsp.  capers (optional)
•   Dill sprigs (optional)

Description

The Definitive "cupboard Casserole" Gets Fresh With Dashes Of Lemon And Dill, Rich Olive Oil-pack Tuna, And The Crunch Of Coarsely Chopped Celery. Top With Lemon Slices And Capers And It's Ready For Company.

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