Name: Tunados
Ingredients: 3 Avocados; 1 cn Tuna; draind and chunked; 1/2 c Celery; chopped finely; 1 tb Chives; chopped; 2 tb Italian salad dressing; 1/4 c Mayonnaise; 3 tb Cheese; grated, mild; 1/2 c Potato chips; crushed

Conscience is that faculty in me which attaches itself to the highest that I know, and tells me what the highest I know demands that I do. It is the eye of the soul which looks out either toward God or toward what it regards as the highest authority. If I am in the habit of steadily facing toward God, my conscience will always introduce God’s perfect law and indicate what I should do. The point is, will I obey? I have to make an effort to keep my conscience so sensitive that I walk without offense. I should be living in such perfect sympathy with God’s Son that in every circumstance the spirit of my mind is renewed. The one thing that keeps the conscience sensitive to Him is the habit of being open to God on the inside. When there is any debate, quit. There is no debate possible when conscience speaks.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Italian	Fish, Seafood, Main dish	6	Servings

INGREDIENTS

3		Avocados
1	cn	Tuna; draind and chunked
1/2	c	Celery; chopped finely
1	tb	Chives; chopped
2	tb	Italian salad dressing
1/4	c	Mayonnaise
3	tb	Cheese; grated, mild
1/2	c	Potato chips; crushed

INSTRUCTIONS

Cut avocados in half lengthwise, remove pits, but do not peel. Combine
tuna, celery, chives, Italian dressing, and mayonnaise. Mix well. Spoon
into avocado halves and arrange on shallow baking dish. Pour 1/2 inche
boiling water into the bottom of dish. Sprinkle tops of avocados with
cheese.  Bake at 400F for approximately 15 minutes. Before serving,
sprinkle with the crushed potato chips.
From:  The Tuna Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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