Instructions: Preheat oven to 350 degrees. In a large skillet, heat oil over medium heat. Saute celery, water chestnuts, peppers, onions and garlic for 5 minutes. Reduce heat to medium-low and add Swiss cheese, milk and flour. Simmer until sauce thickens. Stir in dill, black and cayenne peppers, and tuna. Remove from heat and mix in cooked rice and tomatoes.

Spray a 3-quart casserole dish with cooking spray and pour in rice mixture. Sprinkle with Parmesan cheese and bake 35 to 45 minutes.

This recipe yields 8 servings.

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