Open your can of tuna and strain out any liquid. Place the tuna in a mixing bowl and break it apart with a fork.

Gently fold in the diced dill pickles, ensuring they are evenly distributed throughout the tuna.

Add the mayonnaise and mustard to the tuna mixture. Stir until everything is well coated.

Sprinkle salt and pepper according to your taste; remember you can always add more but can’t take away, so start small!

If you’re using chopped onion or celery, fold them in for added crunch and flavor.

For maximum flavor, let your salad chill in the refrigerator for about 30 minutes before serving.