Fill a large pot with water and add a pinch of salt; bring to a boil. Add elbow macaroni and cook for 8-10 minutes, or until al dente. Drain and rinse under cold water. Cool completely.

In a large bowl, combine cooled macaroni with drained canned tuna, chopped eggs, celery, red onion, red pepper, and dill pickles. Gently toss until evenly combined.

In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth. Adjust seasoning if necessary.

Pour the dressing over the tuna mixture, stirring gently to coat. Cover and refrigerate for at least 3 hours, or overnight for better flavor.

Garnish with fresh parsley and a sprinkle of paprika or cayenne pepper before serving. Give it a gentle stir to incorporate garnishes.