Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 5-7 minutes. Drain and set aside to cool.

In a bowl, whisk together Greek yogurt, mayonnaise, pickle juice, lemon juice, lemon zest, Dijon mustard, salt, and black pepper to make the dressing.

In a large bowl, combine cooked pasta, thawed peas, tuna, diced white onion, chopped dill pickles, and chopped dill.

Pour the dressing over the pasta mixture and toss gently to combine, breaking the tuna into small pieces as needed.

Garnish with additional dill if desired. Serve immediately or chill in the refrigerator before serving.