A great way to lift spirits is with this easy but lively tuna dip perked up with zesty salsa jalapeno. It makes an auspicious beginning for any meal, even if you don’t have a south-of-the-border menu.
Serve with corn chips and fresh vegetables like cucumber rounds, celery, carrot sticks. Other sliced vegetables, such as broccoli, zucchini, mushrooms, and cauliflowerets, can be used.
Makes about 1 1/2 cups dip.
Hot and Cold Appetizers, Section 1, Card 59
Mexican Tuna Dip
- 1 7- ounce can solid white tuna packed in water
- 1/2 onion grated
- 3/4 cup mayonnaise
- 2 tablespoons lemon juice
- 4 teaspoons hot salsa jalapeno
Drain tuna. Mash with fork. Set aside.
In medium mixing bowl, combine onion, mayonnaise, lemon juice, and salsa jalapeno until well combined. Stir in tuna, blending well.
Transfer to serving bowl. Cover and chill 1 hour to blend flavors. Sprinkle with crushed red pepper flakes.