In a large pot, bring salted water to a rolling boil. Add your protein pasta and cook according to package instructions, typically around 8-10 minutes or until al dente. Drain the pasta in a colander and rinse it under cold water to stop the cooking process, then allow it to cool completely.

In a medium-sized jar or bowl, combine the plain Greek yogurt, mayonnaise, white vinegar, and lemon juice. Add dill, ranch seasoning, avocado oil, and pickle juice. Whisk or shake until all ingredients are smoothly blended.

In a large mixing bowl, combine the cooled pasta, one can of drained skipjack tuna, minced garlic, chopped scallions, and diced cucumber. Pour in the dressing and gently mix together using a spatula, ensuring all ingredients are well-coated.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.

After chilling, taste the salad and adjust the seasoning, adding salt if needed.