1 (3 pound) can tuna, drained
1 cup dry napsack mix
2 cups cooked or canned tuna, drained
2 cups pinto beans, drained
Preheat oven to 400 degrees F (200 degrees C).
Combine tuna, dried napsack, tuna, canned tuna, canned beans and drained potatoes in a large bowl. Cut a slit in the top of the tuna, then cut a slit in the top of the fish. Scoop out all but 2 of the water from the tuna, and place in a blender along with the remaining water and the remaining beans. Pour into a pastry bag, and seal the bag.
Bake, covered, in preheated oven for 20 or 25 minutes.