Timbaaltjes of tuna and cucumber

Cut both sides of the cucumber straight. Make long slices with a cheese slicer and place them flat on a dish. Sprinkle the cucumber slices with the vinegar and season with salt and pepper. Let this retract.

Prepare the tuna through the cream cheese. Mix the spring onions and parsley into a smooth whole and season with salt and pepper.

Cover small glasses with one or more strips of cucumber by rolling them in and pressing well against the sides.

Fill the cucumber with the tuna mixture and press well. Leave it covered in the refrigerator for an hour (or make the timbels a day in advance).

Pour the timbaaltjes on a small plate and serve with toast.