Ingredients:

• 2 cans of California Garden tuna chunks in oil (185g)
• 2 cups Rigatoni or Penne Pasta
• 1 cup chopped celery
• ¼ cup chopped onion
• 2 cloves of minced garlic
• ¼ cup of all-purpose flour
• ¼ cup olive oil
• 2 tablespoons of mustard
• ¼ teaspoon black pepper
• 2 cups chicken broth
• ½ cup of croutons
• 2 tablespoons of melted butter
• 1 small lemon – thinly sliced
• 1 tablespoon of green and red peppers (optional)

Directions:

• Cook pasta according to package directions and drain.
• In medium saucepan, cook celery, onion and garlic in hot oil until tender.
• Stir in flour, mustard, lemon slices and pepper.
• Add in broth and stir until it is thick and bubbly. Ensure there are no lumps.
• Stir in tuna and pasta.
• In small bowl, stir together croutons and melted butter, then add to the tuna mixture.
• Dish can be served as is or can be covered and baked for 15 minutes on a 375 degrees F (baking optional).
• Green and red peppers can be sprinkled on top of mixture (optional).