Yield: 1 Servings
|White Tuna In Water. Any Size; Don't Sweat Little Details.
|Mayonnaise:Regular or low fat.Non fat sucks.Use however much you think it will need so it looks like a dip.Use too much add more tuna don't use enough add more.
|Japapeño Peppers. Whole; or chopped won't make any difference in a minute or two. As many as you can handle.
|Worcestershire Sauce. Not much; just a few blasts.
Throw all the ingredients in a food processor, NOT A BLENDER, and process it until it is a smooth paste which just barely has fumes rising from it generated by the jalapeños. Taste it. If it is good, then eat it quickly with tortilla chips, homemade ones are best. Cook 'em in canola oil. Store bought ones are ok if you are lazy. If it does not taste good, add more of something, whatever you think it is lacking. Keep trying until it is good.
Everyone likes this stuff, so no matter how bad of a cook you are you will look like Wolfgang Puck when you serve this recipe.
Recipe by: www.spotcom.com/users/tomgold/recipes.html Posted to recipelu-digest by "bunny" <layla696@...> on Feb 28, 1998