Puerto Vallarta Dip

Course : Dips
Serves: 16
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6 1/2 ounces canned tuna -- drained
1 medium green onion -- sliced chopped
3 tablespoons hot chile salsa
4 tablespoons mayonnaise
8 sprigs cilantro -- or to taste
2 tablespoons lemon or lime juice
1 teaspoon salt to taste
1 package tortilla chips

Preparation / Directions:

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

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