In a medium bowl, gather your drained tuna, mayonnaise, Dijon mustard, finely chopped celery, lemon juice, chopped dill, kosher salt, and freshly cracked black pepper. Mix everything until it's well integrated and creamy.

Slice the dill pickles in half lengthwise. If you want a little more room for the tuna salad, gently scoop out some of the pickle flesh to create a small boat for the filling.

Generously fill each pickle half with your delicious tuna salad mixture, making sure to pack it in for maximum deliciousness.

To finish, garnish your filled pickle boats with a sprinkle of additional dill and paprika. Serve chilled for the best taste experience and enjoyment!