In a wide pan over medium heat add breadcrumbs, olive oil, garlic powder, and salt. Toast 3 to 5 minutes until golden brown. Transfer breadcrumbs to a plate and wipe out pan.
Return the pan to the heat, add olive oil, celery, and onion. Saute for 5 minutes, until the onion begins to soften. Add garlic, saute an additional 30 seconds.
Add mushrooms, saute until they begin to release their water, about 5 minutes.
Deglaze the pan with the white wine. Add the dijon, salt, pepper, dried dill, and dried thyme.
Once the wine has evaporated, stir in the dried penne pasta and add 5 cups HOT water. Bring to a boil. Reduce heat to medium-low. Simmer uncovered until water has evaporated and penne is done**.
Stir in lemon juice, tuna, peas, and mayo. Simmer on low until heated through.
To serve, scoop into bowls and sprinkle on breadcrumb topping. Garnish with fresh parsley.
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Notes
*Small pasta, like elbow and penne, and thin long pasta, like spaghetti and linguine, work well with this recipe as well. Pasta should be rice-based and take less than 8-9 minutes to cook through. Legume and other vegetable-based pastas do not work in this recipe. **Add additional water if pasta is not cooked and pan is dry. This may happen at higher altitudes. There should be about ⅓ cup of water left when the mayonnaise is added. See post regarding cooking times and total water amounts for pasta.