Creamy Cilantro and Chile Sauce

Starkist Tuna for Today, p. 60

1 cup coarsely chopped onion

½ cup fresh cilantro leaves

1 can (7 ounces) whole green chiles, seeded

1 to 2 cloves garlic

1 tablespoon dried oregano

½ teaspoon ground cumin

¼ teaspoon salt

1 cup shredded Monterey Jack cheese

1 can (6 ounces) solid white tuna, drained

½ cup sour cream

Toasted cornbread, hot cooked rice or pasta

1 tablespoon toasted sesame seeds, for garnish

Yummmm whole grains.

In food processor bowl with metal blade, combine onion, cilantro, chiles and garlic; process until smooth and thick. Transfer mixture to 1-quart saucepan. Add oregano, cumin and salt; heat over low heat, stirring frequently. 

This stuff by itself is pretty delicious. If you're into heat you might want to leave the dairy stuff out of the final product.

Just before serving, stir in cheese, tuna and sour cream, stirring just until heated and cheese is melted (do not boil). 

But it's pretty good with the dairy added, too.

Serve immediately over cornbread. Garnish with sesame seeds.

I super forgot the sesame seeds.

My Rating: 4/5 "The sweetness of the cornbread works really well with the savory sauce. The tuna adds a happy freshness to the overall effect. Again, I could handle the chiles coming out a little stronger in the totaly package, but it's still a happy mouthful as-is."