1/4 c. mayonnaise
1 tbsp. Dijon mustard
2 stalks celery, finely chopped
Juice of 1/2 a lemon
1 tbsp. chopped dill, plus more for garnish
kosher salt
Freshly ground black pepper
6 dill pickles
Paprika, for garnish
In a large bowl, combine tuna, mayo, Dijon, celery, lemon juice, and dill. Mix until combined and season with salt and pepper. Slice pickles in half lengthwise. Using a spoon, scoop out the seeds to create boats. Fill boats with tuna salad and garnish with paprika and more dill.