2 tbsp. butter
1 c. diced white potatoes
1 c. diced celery
2 (10 1/2 oz.) cans oyster stew, undrained
1 (7 oz.) cans tuna, drained, flaked
1 (17 oz.) can green peas, drained
3 c. milk
2 tbsp. diced onion
1 tsp. salt
2 tbsp. fresh parsley
Pinch of red pepper

Melt butter in a large Dutch oven. Add potatoes, celery and onion and saute until potatoes are lightly browned and celery and onions are tender. Stir in next 8 ingredients (of course, we have already used onions above). Place stew on medium low and heat thoroughly heated, stirring occasionally.