Tuna Dip with Chipotle Cream

Sophia Rivera
Tuna is one of the most consumed fish in our country due to its rich flavor and affordability. Here I present a tasty dip with another ingredient that is my favorite, the delicious chipotle pepper in adobo. It's a perfect snack, as instead of using the classic tortilla chips, the dip is served with fried banana.
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Ingredients
4
Servings
  • 2 cans canned tuna in water
  • 2/3 cups sour cream
  • 4 tablespoons mayonnaise
  • 1/2 onions
  • 1 clove garlic
  • 3 chipotle chiles in adobo sauce
  • 10 walnuts
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 plantains, green
  • 3 teaspoons paprika
  • 2 cups vegetable oil
Preparation
15 mins
30 mins
Low
  • Sauté the garlic and onion in a little oil. Blend them in a food processor and set aside.
  • Open the tuna cans and drain the liquid. Empty them into a bowl and add the mayonnaise, cream, minced onion, and garlic.
  • Finely chop the walnut and chipotle pepper and add them to the bowl with the mixture. Add salt and pepper, set aside.
  • Peel the bananas and slice them lengthwise, making sure the slices are very thin.
  • In a skillet, place the oil; once it is hot, fry the bananas. Move them constantly to ensure they fry evenly and do not burn. Once they turn golden, remove them from the oil, place them on paper towels, and sprinkle with salt and paprika.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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