Tuna-Pasta Salad In Tomato Cups - cooking recipe

Ingredients

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

Preparation

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