Recipe: Puerto Vallarta Dip (using tuna and salsa)
Appetizers and SnacksPUERTO 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
"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
MsgID: 3158782
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - April 2016 Daily R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - April 2016 Daily R...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (24)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Ina Garten's Buffalo Chicken Wings with Gorgonzola Dip (broiled)
- Spicy Shrimp on a Grilled Baguette
- Mushroom Delights (stuffed, using Italian sausage and cream cheese)
- French's Deviled Eggs (using sour cream and mustard)
- Chili Cheese Dip (crock pot)
- Ham and Cheddar Snack Squares (using saltine crackers)
- Cheese Puffs
- Vegetarian Version of Lettuce Wraps
- Tortilla Wraps
- Stuffed Mushrooms with Ham, Bacon-Onion, or Spinach Stuffing (microwave)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!