Bring a pot of heavily salted water to a boil over medium-high heat. Add the pasta to the boiling water and cook for 8-10 minutes, or until the pasta is al dente. Drain the pasta and rinse with cold water to stop the cooking.

In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, dijon mustard, salt and pepper.

Add the tuna on top of the dressing and use a fork to flake the tuna and mix with the dressing.

Transfer the cooled pasta to the bowl containing the dressing and tuna, and toss to coat. Fold in the peas, celery, carrots, red onion, and dill, then cover and refrigerate the pasta salad until chilled.