Drain the tuna. Remove the tops and carefully drain the liquid from the cans.

Add the tuna to a large bowl, then break it apart with a fork. Next, add the avocado, feta, red onion, celery, dill, pickles, salt, pepper, Greek yogurt and mayonnaise. Mix all of the ingredients together until well combined. Set aside.

Use a small spoon to scoop out the inside seeds of the cucumbers to create a 'boat'. Place the cucumbers onto a plate, with the cut side up.

Spoon the tuna salad onto the divet in the cucumbers, filling them so that there is enough tuna to sit on top.

Top with extra fresh dill, extra feta, lemon zest and tahini, if using.