2 cans tuna in oil
2 cans golden mushroom soup
2 med. bell peppers
2 med. onions
2 toes of garlic
1 stick butter
1/4 tsp. cayenne pepper
1 tsp. liquid crab boil

Chop all seasonings and saute in butter until soft. Add tuna and soup. Bring to a boil. Cool and refrigerate for 12 hours. Reheat in crock pot or fondue pan to keep warm for serving.