2 tbsp. butter
1 c. diced white potatoes
1 c. thinly sliced celery
2 (10 1/2 oz.) can oyster stew, undiluted
2 (7 oz.) cans tuna, drained & flaked
1 (17 oz.) can English peas, drained
3 c. milk
2 tbsp. diced onion
1 tsp. salt
2 tbsp. chopped fresh parsley
Pinch of red pepper
Additional chopped fresh parsley (optional)

Melt butter in a large Dutch oven; add potatoes and celery. Saute until potatoes are lightly browned and celery is tender.

Stir in next 8 ingredients. Place stew over medium-low heat until thoroughly heated, stirring occasionally. If desired, garnish each serving with additional chopped fresh parsley. Yield: 8-10 servings.