1.   Add tuna mixture, and toss gently to mix.

2.   Divide tuna mixture among molds, and top with salmon mixture, gently patting each layer until lightly compressed and smooth.

3.   It is split, buttered and filled with cheese or a flavorful tuna mixture, spiked with a picante habanero oil for those who dare.

4.   Place tuna mixture in a bowl and add lemon peel, lemon juice and Cognac.

5.   Stir half of this vinaigrette into the tuna mixture, then season with salt and pepper.

6.   Then the tuna mixture is folded in, and everything is baked in a cake pan.

7.   Using a spoon or melon baller, fill each cucumber cavity with the tuna mixture.