6 med. tomatoes
1/4 c. plain yogurt
2 tbsp. Dijon mustard
1 tbsp. mayonnaise
1 tbsp. vinegar
1/8 tsp. pepper
1 c. uncooked med.-sized pasta
1/2 c. frozen green peas, thawed
3/4 c. diagonally sliced carrots
1/4 c. chopped celery and cucumber
1/4 c. thinly sliced radishes
1 tbsp. finely chopped onions
1 (7 oz.) tuna, drained and flaked
Lettuce leaves

With a sharp knife, cut off and reserve a thick slice from blossom end of tomato (each). Scoop out pulp and seeds. Leave cut side down to drain 5 minutes. Coarsely chop pulp.

In small bowl mix yogurt, mustard, mayonnaise, vinegar and pepper until well blended. In medium bowl toss pulp, pasta and remaining ingredients until well blended. Gently stir in ingredients from small bowl.

Lightly pack into tomato shells and place on lettuce leaves. Top with reserved sliced ends. Per serving - 197 calories. Serves 6.