Tuna-Pasta Salad In Tomato Cups

• 6 medium size tomatoes
• 1/2 c. plain low-fat yogurt
• 2 Tbsp. Dijon mustard
• 1 Tbsp. mayo
• 1 Tbsp. vinegar
• 1/8 tsp. black pepper
• 1 uncooked medium sized whole wheat pasta (such as shells, elbows), cooked without salt and drain
• 1/2 c. frozen green peas, thawed
• 3/4 c. diagonally sliced carrots
• 1/4 c. each chopped celery and cucumber
• 1/4 c. thinly sliced radishes
• 1 Tbsp. finely chopped onions
• 1 (7 oz.) can water packed tuna, drained and flaked
• curly lettuce leaves
• unsalted crackers or sesame bread sticks

1. With a sharp knife, cut off and reserve a thick slice from the blossom end of each tomato.
2. Scoop out tomato pulp and seeds. Leave tomato, cut side down, on paper to dry for 5 minutes. Coarsely chop tomato pulp.

tomatoes, yogurt, mustard, mayo, vinegar, black pepper, whole wheat pasta, frozen green peas, carrots, celery, radishes, onions, water, curly lettuce, unsalted crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842426 (may not work)