Puerto vallarta dip

Yield: 16 Servings

Ingredients:

6 1/2 oz Canned tuna -- drained
1 Green onion -- sliced
3 tb Hot chile salsa
4 tb Mayonnaise
8 Sprigs cilantro

Instructions:

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 From: Date: 05/30