Puerto Vallarta Dip Recipe - Cooking Index
Puerto Vallarta Dip Recipe - Cooking Index
| 6 1/2 oz | 184g | Canned tuna - drained |
| 1 | Green onion - sliced | |
| 3 tablespoons | 45ml | Hot chile salsa |
| 4 tablespoons | 60ml | Mayonnaise |
| 8 sections | 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.
Recipe By: the California Culinary Academy
Source:
Prodigy Food and Wine Board
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