Although I'm still learning to like tuna, these won me over with the combination of flavors.
1/4 cup milk
1 can cream of mushroom soup
1 cup potato buds
1/4 cup shredded cheddar
2 Tbsp. chopped olives
2 Tbsp. fresh parsley
1 tsp. minced onion
1/8 tsp. garlic powder
6 oz. tuna
4 ripe avocados, cut in halves lengthwise
Paprika to garnish
Heat milk and soup to boiling in 2-quart saucepan, stirring occasionally. Stir in remaining ingredients, except avocados and paprika.
Place avocado halves, cut sides up, in baking dish. Divide potato mixture evenly among avocado halves. Sprinkle with paprika. Pour 1/4 cup water into the bottom of the pan.
Broil 4 to 5 minutes until cheese is melted and tops are light brown. Serve warm. Serves 8.