Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, typically around 8-10 minutes, until al dente.

Once cooked, drain the pasta in a colander and rinse it under cold water.

In a large mixing bowl, add drained tuna, halved cherry tomatoes, diced cucumber, finely chopped red onion, and thawed frozen peas.

Gently fold the cooled pasta into the bowl with the other ingredients.

In a separate small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and season with salt and pepper.

Pour the dressing over the pasta mixture and toss gently.

Garnish with freshly chopped parsley and serve immediately or chill in the fridge.