Recipe: Puerto Vallarta Dip (using tuna and salsa)

PUERTO VALLARTA DIP

"The fresh cilantro makes this dip! Chile salsa is available in varying degrees of fieriness; add it to taste."

1 (6 1/2 ounce) can tuna, drained
1 green onion, sliced
4 tablespoons mayonnaise
3 tablespoons hot chile salsa
8 sprigs cilantro (or to taste ), chopped
Lemon or lime juice (to taste)
Salt (to taste)
Tortilla chips (for serving)

In a bowl stir together tuna, onion, mayonnaise (water-pack tuna may require more mayonnaise), salsa and cilantro. Season to taste with lemon juice and salt; adjust other seasonings to taste.

Serve with tortilla chips.

TIMESAVER TIP:
Recipe can be prepared in a food 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
serving.

Makes about 1 1/2 cups
Source: the California Culinary Academy
From: Csally/wv - 01-18-98