Ole Ole Mexican Restaurant's Tuna Dip
Source of Recipe
You Asked For It
Q. I love the tuna dip served at Ole Ole in Plantation. Can you get me that recipe?
A. Thanks to Santos Blanco, manager of the restaurant (8100 W. Broward Blvd., Plantation, 954-476-8100), we have the recipe for Ole Ole Mexican Restaurant's Tuna Dip.
The judicious use of cilantro and canned jalapenos to enhance more ordinary ingredients is the secret. Because cilantro closely resembles flat-leaf parsley, make sure you check the label on the package or bunch you buy.
You can, of course, up the amount of canned jalapenos. We opted to be on the cautious side and were rewarded with compliments from our tasters. Even those who said they do not care for jalapenos were pleased and commented upon the agreeable back-of-the-throat tingle after each bite.
Although this recipe is called a "dip,"it is equally delicious on crisp crackers or toast.
Be sure to make this Tuna Dip several hours ahead of when you intend to serve it. The flavors need time to get acquainted.
Recipe Link: sun-sentinel.com
List of Ingredients
¾ cup loose-packed cilantro leaves
1 small onion, quartered
1 tablespoon coarse-chopped canned jalapeno peppers (we used Mount Olive Jalapeno Slices)
2 (6-ounce) cans albacore solid white tuna in water, drained
1/4 teaspoon fresh-ground white pepper
1 cup mayonnaise (the real stuff)
In a food processor fitted with the metal blade or a good blender, process or puree the cilantro until coarsely chopped. Add the onions and jalapenos and process or puree just until the onions are coarsely chopped. Add the remaining ingredients and process or blend until creamy.
Cover and refrigerate several hours so the ingredients can mingle well. Makes about 2 cups.