Combine the Sealord tuna in springwater, Greek yoghurt, dijon mustard, celery, onion, pickle and chives in a small bowl. Season with sea salt and black pepper and mix until combined. If looking a little dry add some extra yoghurt until a creamy consistency is reached.

Spread the avocado across the crackers. Then add the sliced cucumber. Spoon the tuna mix on top and garnish with a sprinkle of chilli flakes, if desired. ⁠