Add the cream cheese and dill weed to a small bowl and mix together until fully combined.

Wash the cucumber in cold water, then cut it in half and chop half of it into small pieces.

Spread ¼ of the mixture onto each tortilla.

Spread ½ can of tuna onto each tortilla.

Sprinkle ¼ of the cucumber chunks onto each tortilla.

Starting at one end of each tortilla, start rolling, and roll until you meet the other end.

Chill for 1 hour in the refrigerator.

Cut into 1 inch pieces, arrange flat on a platter to serve.