Fill a stock pot a little over half ways with water, season generously with salt, and heat with a high heat

Once it comes to a boil, add in the pasta, cook until al dente (check package instructions on the pasta you are using), then drain into a colander

While the pasta is cooling, drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna, then add into a large bowl

Add the mayonnaise over the tuna, along with the dijon mustard, chopped red onion, grated garlic, sliced celery, chopped dill pickels, lemon juice, and season with salt & pepper, mix together until well mixed

Once the pasta is cool enough to handle, add it into the bowl with the tuna salad, mix together until well mixed

Serve at room temperature or even chilled, it will hold for up to 3 to 4 days in the fridge, either way, make sure to top it off with some chopped chives before serving, enjoy!