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Ingredients
  • 8 ounces whole-wheat elbow macaroni
  • 2 (6.7-ounce) jars tuna fillets packed in water, drained
  • 1 cup chopped celery
  • 1 cup chopped red bell pepper
  • ½ cup thinly sliced scallions, plus more for garnish
  • ½ cup plain whole-milk Greek yogurt
  • ⅓ cup mayonnaise
  • ¼ cup chopped fresh dill
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
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