8 to 10 slices toasted Italian or French bread
1 (7 oz.) can tuna, drained
1 can cream of mushroom soup
1/2 c. milk
1 c. shredded American cheese
2 tbsp. flour
2 tsp. onion or onion juice
1 tsp. celery salt
1/4 tsp. white pepper
1/2 c. sauterne

Cut bread in 1 inch squares. Flake drained tuna. Mix soup and milk and cook over low heat. Sprinkle cheese with flour, reserve. Add onion, celery salt, pepper to the soup mixture continue to cook. Add wine slowly to soup mixture stirring until hot.

Add handful of cheese at a time. stir until cheese is melted. Add tuna. Dunk bread.