1 pound bacon, chopped
1 pound salmon, chopped
1 (8 ounce) can condensed cream of mushroom soup
1 (4 ounce) can mushroom gravy
2 cups shredded Cheddar cheese
Place bacon and salmon in a large, deep skillet. Cook over medium high heat until bacon is crisp and fish is opaque. Drain grease.
In a large bowl, mix cream of mushroom soup, bacon and salmon.
Wrap tuna with bacon and shell; tie with aluminum foil.
Remove tuna from water. Place bacon on tuna. Cook over medium heat until tuna is crisp and fish is opaque.
Remove tuna from water and shake off grease. Place tuna in a large bowl and toss with bacon, salmon and cream of mushroom soup.
Toss tuna with salad dressing mixture, cucumbers and celery.