Olé Olé tuna dip
Be sure to make this recipe several hours before serving to allow the flavors to meld together.
3/4 cup loose-packed cilantro leaves
1 small onion, quartered
1 tablespoon coarse-chopped canned jalapeño peppers
2 6-ounce cans albacore solid white tuna in water, drained
1/4 teaspoon fresh-ground white pepper
1 cup good quality mayonnaise
1 Using a food processor fitted with the metal blade, process the cilantro until coarsely chopped. Add onion and jalapeño peppers and process until onion is coarsely chopped. Add the remaining ingredients and process or blend until creamy.
2 Transfer to an airtight container and refrigerate several hours.
Makes about 2 cups.
Nutrition information per two tablespoons: 123 calories, 82% calories from fat, 11 g fat, 2 g saturated fat, 10 mg cholesterol, 1 g carbohydrates, 5 g protein, 135 mg sodium, trace fiber