| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Condiments, Snacks |
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, or to taste |
|
|
Chopped |
|
|
Lemon or lime juice to |
|
|
Taste |
|
|
Salt to taste |
|
|
Tortilla chips |
INSTRUCTIONS
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
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