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Title: Puerto Vallarta Dip
Categories: Dip
Yield: 16 Servings
| 6 1/2 | oz | Canned tuna -- drained |
| 1 | Green onion -- sliced | |
| 3 | tb | Hot chile salsa |
| 4 | tb | Mayonnaise |
| 8 | Sprigs cilantro, or to taste | |
| Chopped | ||
| Lemon or lime juice to | ||
| Taste | ||
| Salt to taste | ||
| Tortilla chips |
In a bowl stir together tuna, onion, salsa, mayonnaise (water-pack tuna may require more mayonnaise), and cilantro. Season to taste with lemon juice and salt; adjust other seasonings to taste. Serve with chips.
Makes about 1-1/2 cups.
* Timesaver Tip: Recipe can be prepared in processor. Cut green onion into 1-inch lengths and put in processor fitted with steel blade. Add cilantro sprigs and process for 3 to 5 seconds. Add tuna, salsa, mayonnaise, lemon juice, and salt; pulse a few times to combine. Taste, adjust seasoning, and pulse one or two times more. Recipe can be made 4 or 5 hours ahead and stored, covered, in refrigerator. Remove from refrigerator about 30 minutes before serving.
Recipe By : the California Culinary Academy
From: Date: 05/30
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