Lemony Tuna and Pasta Recipe

Name: Lemony Tuna and Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dried rigatoni pasta or 6 ounces penne pasta; 2 stalks celery, coarsely chopped (1 cup); ¼ cup chopped onion; 2 garlic cloves, minced; ¼ cup olive oil; ¼ cup all-purpose flour; 2 tablespoons Dijon mustard; 1 tablespoon snipped fresh dill (or 1 t. dried dill); 1 teaspoon finely shredded lemon peel; ¼ teaspoon black pepper; 2 cups low sodium chicken broth; 2 (6 ounce) cans tuna packed in oil, drained; ½ cup finely crushed herb-seasoned crouton; 2 tablespoons butter, melted; 1 small lemon, thinly sliced; 1 tablespoon capers, drained (optional); fresh dill sprig (optional)

Servings: persons

6 ounces dried rigatoni pasta or 6 ounces penne pasta
2 stalks celery, coarsely chopped (1 cup)
¼ cup chopped onion
2 garlic cloves, minced
¼ cup olive oil
¼ cup all-purpose flour
2 tablespoons Dijon mustard
1 tablespoon snipped fresh dill (or 1 t. dried dill)
1 teaspoon finely shredded lemon peel
¼ teaspoon black pepper
2 cups low sodium chicken broth
2 (6 ounce) cans tuna packed in oil, drained
½ 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.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 ounces dried rigatoni pasta or 6 ounces penne pasta, 2 stalks celery, coarsely chopped (1 cup), ¼ cup chopped onion, 2 garlic cloves, minced, and more.

Yes, Lemony Tuna and Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemony Tuna and Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions