Title: Puerto Vallarta Dip
Categories: Condiments, Snacks
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.

Recipe By : the California Culinary Academy

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip