1 clove of garlic, halved
2 cups dry white wine
1/2 pound Swiss cheese
1/2 pound Gruyere cheese
1 1/2 tablespoon cornstarch
2 tablespoons kirsch
Dash of nutmeg
1  6 1/2 ounce can tuna
Cubes of French bread

Rub inside of fondue pot with garlic.  Add wine; warm over medium heat.  Do not boil.  Dice cheese.  Add cheese gradually, stirring until cheese melts and mixture begins to boil.  Blend cornstarch, kirsch and nutmeg; stir into cheese mixture.  Drain and flake tuna; add to cheese mixture.  Cook, stirring constantly for 1 minute.  Place over heating unit of pot; serve with bread cubes.

Yield: 4 servings.