Puerto Vallarta Dip Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
6 1/2 ounce: Canned tuna, drained
1: Green onion, sliced
3 tbsp: Hot chile salsa,
4 tbsp: 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 1-1/2 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Dips