Begin by placing large eggs in a pot of cold water. Bring to a boil and simmer for 9 minutes, then ice bath for 5 minutes. Peel and set aside.

Finely dice the red bell pepper, slice green onions, and chop fresh dill. Set aside.

Drain tuna and rinse to remove brine. Flake the tuna in a large mixing bowl.

Grate the boiled eggs into the bowl, add cottage cheese, diced red bell pepper, mayonnaise, Dijon mustard, and tomato paste. Add fresh herbs and seasonings.

Mix until well combined. For creaminess, blend in a food processor, reserving herbs.

Taste and adjust seasoning. Store covered in the refrigerator for up to 4 days.