Title: Puerto vallarta dip
 Categories: Dips
      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
           Chopped
           Lemon or lime juice to
           Taste
           Salt to taste
           Tortilla chips
 
  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.