Stuffed Tuna Shells

Be sure to buy water-packed tuna, not tuna packed in oil. Water-packed tuna has only 2 grams of fat per 4-ounce serving, whereas tuna packed in oil has 26 grams!

20 uncooked jumbo pasta shells (about half of 12-ounce package)

1 cup frozen green peas

¼ cup plain nonfat yogurt

¼ cup light mayonnaise

2 cans (6 1/8 ounces each) water-packed tuna, drained

2 tablespoons finely chopped onion

1 teaspoon lemon juice

½ teaspoon dried basil leaves

½ teaspoon dried oregano leaves

¼ teaspoon lemon pepper

Salt and pepper to taste

Dash of paprika

Cook pasta shells as directed on package. Meanwhile, rinse frozen peas under running cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in medium bowl.

Stir in remaining ingredients except peas and paprika  Gently fold in peas. Drain pasta shells; pat dry. Spoon I heaping tablespoonful tuna mixture into each shell. Cover and refrigerate about 2 hours or until chilled. Sprinkle with paprika before serving.

20 appetizers.

Nutrition Per Appetizer