2 chopped bell peppers
2 chopped onions
2 toes of garlic, chopped
2 cans of golden mushroom soup
2 (6 oz.) or 1 (12 oz.) can of tuna in oil
1/4 tsp. of cayenne pepper
1 1/2 sticks of butter
1 tsp. liquid crab boil

Saute bell peppers, onions and garlic in butter. Add soup, tuna, cayenne pepper and crab boil. Mix thoroughly. Best if refrigerated overnight. Makes 1 1/2 quart bowl. If smaller quantity is desired, cut recipe in half. Serve hot.