1 cup (250 mL) plain Greek-style or Balkan-style yogurt
2 cloves garlic, minced
1 cup (250 mL) multi-coloured cherry tomatoes, cut in half
1/3 cup (75 mL) snipped fresh chives
1/4 cup (60 mL) pitted and finely chopped Kalamata olives
2 (170 g) cans of chunk tuna, preferably low-sodium, well drained
Bring a large pot of salted water to a boil. Add pasta to boiling water and cook according to package directions or until al dente, 9 to 11 minutes. Add asparagus during the last 2 minutes of cooking. Drain well.
Finely grate the zest from the lemon and squeeze out 3 Tbsp (45 mL) juice into a large bowl. Add yogurt and garlic; stir. Add tomatoes, chives, and olives.
Turn pasta and asparagus into the bowl. Stir in tuna, trying your best to leave tuna in chunks.
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