Southern-Style Tuna Salad with Pickles and Eggs - adapted from Fresh Every Day by Sara Foster

2 6 ounce cans solid white tuna packed in water or oil (I like oil better), drained

2 large hard-boiled eggs, peeled and chopped

2 celery stalks, diced

4 small sweet pickles or 10 whole cornichons, chopped

1/3 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon chopped fresh dill or parsley leaves

Sea salt and freshly ground black pepper to taste

Combine the tuna in a medium bowl with the chopped hard-boiled eggs, celery, pickles, mayonnaise,mustard, dill, salt, and pepper and stir to mix. Cover and refrigerate for 1 hour or overnight.