TUNA TOSTADAS are popular in Mexican bars and restaurants. Tostadas originated in Oaxaca over two thousand years ago from leftover tortillas that were no longer fresh enough to fold into tacos, but fresh enough to be eaten toasted, fried or baked. They have since become a base for many food toppings throughout Mexico and other parts of Latin America.
In this recipe the cannabis is in the sauce, with an infusion of Seedsman Green Crack blended with raw unflavoured coconut oil. This pairing enlivens the taste of the tuna without compromising its natural flavours. The tangy notes (citrus) blend well with its fruity notes (mango) which adds a burst of flavour to the whole dish, that’s both refreshing and tasty! Despite its edgy name, Seedman Green Crack is a great daytime strain as it gives a boost of energy and mellow uplifting high.
This is a dish in 5 short parts which is easy and enjoyable to make. It is very straight forward dish and a great appetizer for the start of the holiday season because it’s great food without the mind boggling complexity of larger traditional dishes.
This dish makes 4 rounds of Tuna Tostada. Check out the video showing you how to make this recipe.
Equipment
Frying pan, spatula, cooks knife
Ingredients
- 4 tortillas (tostada)
- 2 fresh tuna steaks
- 2 avocados
- 2 tbsp sour cream;
- 2 tbsp mayonnaise,
- Juice of 1 lemon,
- Sriracha sauce
- 2 leeks
- Olive oil (as required)
- 1 tbsp canna-oil
Method
Prepare the tostadas
Set the oven to 170c or equivalent.
Cut 4 rounds of tortilla using a 3 inch cookie cutter. Brush both sides of each tortilla with a generous amount of olive oil. Put them in the oven on parchment paper and bake for 10 minutes. They are ready when the edges become crisp and begin to turn golden. Remove from the oven and set aside.
Prepare the leek topping
Cut the green part of the leeks lengthways in 5cm sections, then cut very thin slices of each section lengthways. On the hob, dip the leeks in hot oil (in small bunches) until they go a little brown in colour; remove and place on paper towel.
Prepare the tuna steak –
On the hob, put a small amount of oil into a frying pan and set to a high heat.
Add some oil and salt and pepper to the tuna steak and then sear evenly for approximately 1 minute on each side. Two thirds of the centre of the tuna should remain raw. Remove from the hob and when it has cooled, cut into cubes and set aside.
Prepare the avocado
In a bowl mash the avocado and add salt & pepper. Set aside.
Prepare the sauce
Mix the mayonnaise, sour cream, melted canna-oil and the juice of one lemon in a bowl, add the hot pepper sauce, to your taste. Mix well to combine. Put in a serving bottle and set aside.
Assemble the tostada
Put a layer of mashed avocado on the tostada. Add some tuna, and a handful of dried leeks to top it all off.
Drizzle a serving of sauce on top and serve.
TOP TIPS
- A 200ml sauce will provide you with approximately 5g of THC in every 10ml serving – i.e. 20 servings.
- Try this dish with other popular toppings like refried beans, cheese, and meat.
- The avocado and the tuna add 10 grams of heart-healthy fat to your diet.
- Try more traditional peppers like chipotle when making the sauce.
The post CANNABIS-INFUSED SEARED TUNA TOSTADA appeared first on Seedsman Blog.
