Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, rinse with cold water to stop cooking, and let cool completely.

While the pasta cooks, in a medium bowl, combine the thawed peas, celery, red onion, parsley, and dill. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.

In a large bowl, combine the cooled pasta, flaked tuna, and the vegetable mixture. Pour the dressing over top and gently toss until everything is evenly coated.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Overnight chilling yields the best taste.

Before serving, taste and adjust the seasoning with additional salt, pepper, or lemon juice. Garnish with extra fresh herbs and serve cold or at cool room temperature.