1. Cook quinoa following the package instructions.

2. In a large bowl, add the drained canned tuna.

3. Add the halved cherry tomatoes, diced cucumber, and chopped lettuce to the bowl with the tuna.

4. Peel and finely chop the red onion, slice the Kalamata olives then add them to the bowl.

5. In a small bowl, mix skyr, Dijon mustard and lemon juice until well combined.

6. Once quinoa finished cooking, fluff it with a fork then add it to the bowl.

7. Pour the dressing over the salad mixture in the large bowl. Toss gently to ensure all ingredients are evenly coated with the dressing. Sprinkle with salt and pepper.

8. Serve the tuna salad immediately, or chill in the refrigerator for 15-20 minutes for a cooler dish. Enjoy your nutritious and delicious tuna salad!