Tuna Casserole

1 can (5 oz.) “water packed & drained” white albacore tuna
2¼ cups low-fat milk (2%)
1 cup “thinly” sliced celery
1 cup “finely” chopped onion
¾ cup (6 oz.) “uncooked” no-yolk egg noodles
½ cup “thawed” frozen green beans
⅓ cup “grated” Parmesan cheese or Pecorino Romano
¼ cup panko
3 tablespoons all-purpose flour
1½ tablespoons “chopped” fresh dill
1 tablespoon “unsalted” butter (grass-fed preferred)
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon dry mustard
1 teaspoon “finely” zested lemon rind
½ teaspoon Kosher salt or to taste (Fleur de Sel preferred)
¼ teaspoon fresh ground pepper or to taste

Bring to boil a large saucepan of water over high heat. Stir in the pasta and cook to perfection or “al dente” (approx. 3 minutes). Quickly drain the pasta in a colander and set it aside.

In a large OVENPROOF skillet (at least 10-inches) over medium heat, add butter and olive oil. As the butter melts, stir in the celery and onions and sauté for several minutes (approx. 4 to 5 minutes). Now, lightly sprinkle the flour over the top before slowly stirring in the milk. Continue to stir in the dill, beans, lemon juice, dry mustard, lemon zest, salt, pepper, and tuna (separated into chunks).

Remove the skillet from the heat before gently stirring in the pasta. Once a thorough consistency is reached, sprinkle a lawyer of panko over the top. Finally, sprinkle a layer of cheese on top of the panko.

Place the skillet in the oven and broil for approximately 2 minutes or until the cheese and panko are light brown.

Serve the casserole with a fresh green salad of your choice!

Diva Tip:

• When available, whole wheat panko works best for this dish.