Sophia Rivera

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Recipes: 136

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Tuna dip with pico de gallo

Name: Tuna dip with pico de gallo
Prep time: 10 min
Cook time: 10 min
Yield: 12
Cuisine: Mexicana
Ingredients: 2 cups of tomato cut into small cubes, for pico de gallo; 1 Cup of jalapeno pepper cut into small cubes, for pico de gallo; 1 Cup of White onion for pico de gallo; 1 Cup of coriander chopped, for pico de gallo; 1/4 of Cup of lemon juice for pico de gallo; 2 spoonfuls of olive oil for pico de gallo; 1 tablespoon of Salt for pico de gallo; 1 tablespoon of black pepper for pico de gallo; 1 tablespoon of oregano for pico de gallo; 3 cups of cream cheese cut into cubes, for dip; 2 cups of canned tuna drained, for dip; 1 tablespoon of garlic powder for dip; 1 tablespoon of onion powder for dip; 3 spoonfuls of chilli powder for dip; 2 spoonfuls of chipotle peppers in adobo sauce finely chopped, for dip; enough of epazote to decorate; enough of cookie habanera, to serve

10 min

Easy

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Sophia Rivera

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Prepare this delicious Tuna Roll with Pico de Gallo, an easy and delicious snack recipe. To make it you can choose to use tuna in oil or tuna in water, it will be delicious in any way. The best thing is that it will take less than you think to prepare it, since it is a very fast recipe.

The ingredients of this Tuna Roll with Pico de Gallo make it a healthy snack.

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Ingredients

12 servings

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2 cups of tomato cut into small cubes, for pico de gallo
1 Cup of jalapeno pepper cut into small cubes, for pico de gallo
1 Cup of White onion for pico de gallo
1 Cup of coriander chopped, for pico de gallo
1/4 of Cup of lemon juice for pico de gallo
2 spoonfuls of olive oil for pico de gallo
1 tablespoon of Salt for pico de gallo
1 tablespoon of black pepper for pico de gallo
1 tablespoon of oregano for pico de gallo
3 cups of cream cheese cut into cubes, for dip
2 cups of canned tuna drained, for dip
1 tablespoon of garlic powder for dip
1 tablespoon of onion powder for dip
3 spoonfuls of chilli powder for dip
2 spoonfuls of chipotle peppers in adobo sauce finely chopped, for dip
enough of epazote to decorate
enough of cookie habanera, to serve

Preparation

For the pico de gallo, in a bowl mix the tomato with the jalapeño pepper, the white onion, the cilantro, the lemon juice, the olive oil, the salt, the pepper and the oregano to your liking. Divide in two and reserve.

For the dip, mix the cream cheese, with the half of the pico de gallo that you prepared before, the tuna, the garlic powder, the onion powder, the chile powder, the chipotle pepper and mix until you get a consistent dip.

On a table with non-stick plastic, place the dip and cover with more plastic. With the help of your hands, give it a screw shape and refrigerate 15 minutes. Place it on a platter, decorate with the pico de gallo top and coriander leaves, finish with Havana cookies around, share and enjoy.