Puerto vallarta dip

16 Servings

Ingredients

Quantity Ingredient
6½ ounce Canned tuna -- drained
1 Green onion -- sliced
3 tablespoons Hot chile salsa
4 tablespoons Mayonnaise
8 Sprigs cilantro, or to taste
Chopped
Lemon or lime juice to
Taste
Salt to taste
Tortilla chips

Directions

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 1-½ 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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