Drain tuna well, and flake with a fork.
Layer arugula, quinoa, tuna, tomatoes, and olives evenly on two plates.
Combine olive oil, lemon juice, honey, and salt in a small bowl; whisk until well blended.
Drizzle dressing evenly over salads. Enjoy immediately.
If you're packing this recipe to-go, layer backwards with olives and tomatoes in the bottom of your container (this will keep your arugula from getting soggy). Top with tuna, quinoa, and arugula. Pack dressing in a small separate container.