Drain and flake the tuna by opening the canned albacore tuna, thoroughly draining the liquid using a colander, then flaking the tuna into bite-sized pieces in a mixing bowl.

Add the mayonnaise and Dijon mustard to the bowl with the flaked tuna and mix gently until creamy and evenly combined.

Introduce the finely chopped celery, red onion, and scallions, and stir until the vegetables are well-distributed.

Add the chopped dill and parsley, zest the lemon over the salad, and drizzle in the lemon juice. Stir gently until coated.

Season with salt and black pepper to taste, and fold in the chopped dill pickles if using.

Serve over a bed of greens or as a sandwich filling, or store leftovers in an airtight container for up to five days.