Puerto vallarta dip
Last updated 6/12/2012 1:19:13 AM. Recipe ID 50447. Report a problem with this recipe.
Title: Puerto vallarta dip
Yield: 16 Servings
6 1/2 oz Canned tuna -- drained
1 Green onion -- sliced
3 tb Hot chile salsa
4 tb Mayonnaise
8 Sprigs cilantro, or to taste
Lemon or lime juice to
Salt to taste
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
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.
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