Cannabis tuna fillets with sesame crust on mango chilli bed

The oriental-inspired recipe is a great introduction to a cannabis menu that packs a punch. The infused cannabinoids produce the desired medicinal and psychoactive effects.

Ingredients (serves 4):

  • 400 g tuna (sushi quality)
  • 2 tbsp light sesame seeds
  • 2 tbsp black sesame seeds
  • Salt (Fleur de Sel)
  • black pepper from the mill
  • 1 mango (flying mango)
  • 1 shallot
  • a hand of mint
  • a hand of green, fresh coriander
  • 1 small pepper
  • 2 red chilli peppers
  • infused cannabis olive oil
  • white balsamic vinegar
  • Salt
  • 1 untreated orange

This is how it's done:

  1. Peel the mango and cut into small cubes. Finely chop the shallots, mint and coriander. Finely dice the pepper. Remove the seeds from the chillies and also dice very finely.
  2. Mix the salt, white balsamic vinegar and the cannabis olive oil to make a marinade. Mix all the ingredients and stir into the marinade. Then leave to infuse for 30 minutes.
  3. Grate the zest from the orange (tear into zests)
  4. Coat the tuna(s) with infused cannabis oil, then salt and pepper it and then roll it in the sesame seeds, pressing lightly. The sesame seeds should stick to the fish.
  5. Pour some infused cannabis olive oil into a coated frying pan, let it get hot and sear the tuna fillet briefly on both sides. The tuna should remain raw on the inside! If you don't like this, you can of course fry the fillets a little longer, but then they won't be as tender.
  6. Remove the seared tuna from the pan and cut into very thin slices.
  7. Arrange the mango salad on a plate, trap the tuna slices, garnish with coriander and the orange peel.

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