Stuffed Tuna Shells

6 Servings

• ¼ cup plain nonfat Greek yogurt
• ¼ cup light mayonnaise
• 2 5-ounce cans white Albacore tuna packed in water, drained
• 2 tablespoons finely chopped onions
• 1 medium stalk celery, chopped
• 1 teaspoon fresh lemon juice
• ½ teaspoon dried dill weed
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon black pepper
• 1 cup frozen green peas, thawed and patted dry
• 18 uncooked jumbo pasta shells, cooked, drained, and patted dry

Mix yogurt and mayo in medium bowl. Stir in everything else, except peas and shells. Gently fold in peas.

Spoon one heaping tablespoonful tuna mixture into each shell and garnish with a shake of Old Bay before serving. Serve chilled or at room temperature.

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