Lemon Tuna Bake

This dish was light and filling! I know the ingredients list looks a bit long, but it all easy to find and only took about 10 minutes to prepare (20 minutes to cook). I love lemon and tuna... and so pretty!

INGREDIENTS:
* 2 cups dried rigatoni or penne pasta (6oz)
* 1 cup coarsely chopped celery
* 1/4 cup chopped onion
* 2 cloves garlic, minced
* 1/4 cup olive oil
* 1/4 cup all-purposed 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 5.5oz cans chunk tuna drained
* 1/2 cup crushed ritz crackers OR breadcrumbs OR herb seasoned croutons
* 2 Tbsp butter, melted
* 1 small lemon, thinly sliced
* 1 Tbsp capers (optional)

DIRECTIONS:
* Preheat oven to 375 degrees F. Grease 1-1/2 quart baking dish; set aside. Cook pasta according to package; drain

* In 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 crushed ritz crackers and melted butter. Sprinkle on tuna mixture. Bake, covered for 15 minutes. Uncover. Top with lemon slices, bake uncovered for 5 minutes more or until heated through. Let stand for 5 minutes. Sprinkle with capers. Serves 4-6