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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Tuna Dip Recipe

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This recipe for Tuna Dip is from Let's Cook! The Rathbone Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Large Cans Tuna in Oil (very important it's in oil, not water)
1 Medium Can Embasa Whole Jalapenos
3 Tomatoes
1 Onion
Salt and Pepper to taste

Lg Bag of Tortilla Chips (for dipping)
Directions:
Directions:
Dice Onion

Dice Tomato

Cut up Jalapenos, along with the carrots that are pickled with it (set juice aside for later, do not throw out)

In Large Bowl, empty entire contents of canned Tuna (oil and all)
Add in onion, tomato, jalapenos, carrots

Salt and pepper to taste

Add in the juice from the jalapeno can to get the consistency and flavor you want

(you can make it your own and add more or less of anything you want, even more ingredients too like cilantro even)

That's it! Great for potlucks at work and any party
Number Of Servings:
Number Of Servings:
a lot
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a family favorite. Laura Rathbone is the expert at making this. It's been in our family for years. Lori Masiel is actually the one who introduced this to our family. She would actually make homemade fried corn tortilla chips to dip with. It's very quick to make.

 

 

 

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