Tuna Cucumbers

Annie Kiefer

This recipe is from my mother, was a fabulous cook and caterer and hosted many high teas, cocktail and dinner parties. In the 50s and 60s she managed to source ingredients from newly-arrived migrants who lived close by.  In the 1950s we grew Zucchini, Eggplant, Lemongrass, Fennel and Basil in our garden, courtesy of our wonderful Italian & Chinese neighbours who were always eager to share their produce. Every time I make any of these I feel all warm and fuzzy inside and it conjures up visions of a very happy time cooking at my grandmother’s and mother’s side!!  


5 telegraph (long) cucumbers, sliced into 2 inch pieces

1 large can of tuna

1 small bunch of chives

Zest of 1 lemon

1 tablespoon lemon juice

1 finely chopped spring onion


  • use a melon baller to scoop out the inside of the cucumbers, leaving a border around the edge and the bottom.

  • drain tuna, place in bowl 

  • add finely chopped chives (to taste), the zest of 1 lemon, lemon juice and spring onion

  • mix to combine

  • spoon mixture into cucumber

  • decorate with spring onion curl & chopped parsley

Best served with chilled champagne and good company!