Puerto Vallarta Dip
Serving Size : 16
Ingredients for prepare Puerto Vallarta Dip
:
| Amount | Measure | Ingredient - Preparation Method |
| 6 1/2 | ounces | canned tuna - drained |
| 1 | | green onion - sliced |
| 3 | tablespoons | hot chile salsa |
| 4 | tablespoons | mayonnaise |
| 8 | sprigs | cilantro - or to taste |
recipe Puerto Vallarta Dip
In a bowl stir together tuna, onion,
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salsa, mayonnaise (water-pack tuna may require more mayonnaise), and cilantro. Season to taste with
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lemon juice and salt; adjust other seasonings to taste. Serve with chips. Makes about 1-1/2 cups.
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* Timesaver Tip: Recipe can be prepared in processor. Cut green onion into 1-inch lengths
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and put in processor fitted with steel blade. Add cilantro sprigs and process for 3 to 5 seconds. Add
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tuna, salsa, mayonnaise, lemon juice, and salt; pulse a few times to combine. Taste, adjust
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seasoning, and pulse one or two times more. Recipe can be made 4 or 5 hours ahead and
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stored, covered, in refrigerator. Remove from refrigerator about 30 minutes before serving. Recipe By: the
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California Culinary Academy
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