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Puerto Vallarta Dip

Ingredients
 

6 1/2 oz canned tuna -- drained
1 green onion -- sliced
3 tbsp hot chile salsa
4 tbsp mayonnaise
8 sprigs cilantro, or to taste
1 chopped
1 lemon or lime juice to
1 taste
1 salt to taste
1 tortilla chips




 
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Preparation
 
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

 

 
Servings: 16

 

 

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