1 c. thin slices celery (about 2 med. stalks)
1 (6 1/2 oz.) can tuna, drained
1/3 c. mayonnaise or salad dressing
1 (2 oz.) jar sliced pimento, drained
1/2 tsp. chili powder
3 avocados
1/2 c. (about 2 oz.) shredded Cheddar or taco seasoned cheese

Mix celery, tuna, mayonnaise, pimento, and chili powder. Cut each avocado lengthwise into halves; remove pit. Cut thin layer from bottom of each half to prevent tipping, if necessary.

Arrange avocados cut sides up in circle with narrow ends to center on 12-inch plate. Spoon about 1/4 cup tuna mixture onto each avocado half, spreading to cover entire cut surface. Cover with waxed paper and microwave on high (100%) 3 minutes.

Sprinkle with cheese; rotate plate half turn. Microwave uncovered until tuna mixture is hot and cheese is melted, 3 to 5 minutes longer. 6 servings.

NOTE: I substitute chopped green olives with pimento for the celery and pimento in the recipe.