• Boil the pasta in a large pot according to the package directions. Generously salt the water. Drain and rinse the pasta under cold water until the pasta is cool. Drain well.
• In a small bowl, stir or whisk together the mayonnaise, sour cream, relish, Dijon mustard, lemon juice, dill, salt, and black pepper.
• In a large bowl, toss together the pasta, red onion, celery, red bell pepper, 2 sliced green onions, cheese cubes, and peas. Add the dressing and gently stir everything together.
• Add the tuna and eggs. Gently toss to keep some big chunks of tuna and eggs in the salad.
• Cover with plastic wrap or store in an airtight container and chill for 1-3 hours before serving. To serve, top with a sprinkle of paprika and 1 sliced green onion, if desired.
• If serving the next day, some of the dressing may have been absorbed by the pasta. Add more mayonnaise, as needed, to achieve your desired level of creaminess.

Storage

• Store leftovers in the refrigerator for 3-4 days.