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 |
