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In a large bowl, add Greek yogurt, Dijon mustard, vinegar, red onion, celery, dill, garlic, smoked paprika, salt and pepper. Stir well.
Drain cans with tuna thoroughly. I usually press hard onto the lid while draining the can completely.
Transfer to a bowl with Greek yogurt mixture. Separate into flakes with a fork and then mix well.
Refrigerate for about an hour to let flavors 'marry each other'.
Serve cold in a sandwich or over lettuce leaves.