Seared Ahi Tuna Niçoise with Infused Basil Vinaigrette
════════════════════════════════════════════════════════════
Seared Ahi Tuna Niçoise with Infused Basil Vinaigrette
A bright Mediterranean classic elevated with a potent herbal infusion
════════════════════════════════════════════════════════════
THC: 15mg per serving | CBD: 0mg per serving
Prep: 20 mins | Cook: 10 mins | Serves: 2
Onset: 60-90 minutes | Duration: 4-5 hours
DECARBOXYLATION
────────────────────────────────────────────────────────────
Temperature: 240°F / 115°C
Time: 40 minutes | Cannabis: 3.5g
Same standard method as breakfast to ensure full THCA to THC conversion.
INFUSION
────────────────────────────────────────────────────────────
Method: Infused Extra Virgin Olive Oil | Base: Cold-pressed EVOO (1 cup)
Temperature: 160°F | Time: 3 hours
Yield: 1 cup infused oil
Storage: Store in a cool, dark place for 1 month.
1. Combine oil and decarbed flower in a slow cooker or double boiler. 2. Steep at 160°F for 3 hours. 3. Strain and store in a dark glass bottle.
INGREDIENTS
────────────────────────────────────────────────────────────
• infused olive oil — 2 tablespoons (used in dressing) [18% DV · Monounsaturated fats]
• Sashimi-Grade Ahi Tuna — 8 ounces (crusted with black pepper) [45% DV · Omega-3, Protein]
• Fingerling Potatoes — 1 cup (boiled and halved) [12% DV · Potassium]
• Haricots Verts — 1/2 cup (blanched) [5% DV · Vitamin C]
• Kalamata Olives — 1/4 cup (pitted) [4% DV · Healthy fats]
• Soft-Boiled Egg — 1 large (6-minute jammy yolk) [10% DV · Vitamin B12]
• Fresh Basil — 1/4 cup (for vinaigrette) [2% DV · Antioxidants]
STEP-BY-STEP INSTRUCTIONS
────────────────────────────────────────────────────────────
1. Prepare the vinaigrette by whisking infused olive oil, Dijon mustard, lemon juice, and minced basil.
💡 Flow tip: Emulsify slowly to create a thick, stable dressing.
2. Season tuna with salt and cracked pepper; sear in a hot pan for 45 seconds per side.
💡 Flow tip: Keep the center raw for that signature buttery texture.
3. Blanch the green beans in salted water then shock in ice to preserve the vibrant green color.
💡 Flow tip: Shocking prevents overcooking and keeps the snap.
4. Arrange greens, potatoes, beans, and olives on a platter; top with sliced tuna.
💡 Flow tip: Plating in distinct sections creates a classic Niçoise aesthetic.
5. Drizzle the infused dressing generously over the salad just before serving.
💡 Flow tip: The fats in the tuna and egg help maximize THC bioavailability.
TERPENE PAIRING
────────────────────────────────────────────────────────────
Primary Terpene: Limonene
Flavor Profile: citrus, lemon, orange
Aroma: bright and zesty
Why It Works: Limonene enhances the lemon in the dressing and cuts through the richness of the tuna.
Food Synergy: Lemon juice and fresh basil
Complementary Terpenes: Ocimene (sweet, woodsy herbal notes)
STRAIN SUGGESTIONS
────────────────────────────────────────────────────────────
1. Super Lemon Haze (SATIVA-LEANING HYBRID)
THC: 20-25% | CBD: 0-1%
Terpenes: Limonene, Terpinolene
Flavors: tart, citrus, sweet
Effects: energetic, social, focused
Energizing profile perfect for a mid-day meal.
NUTRITION FACTS (per serving)
────────────────────────────────────────────────────────────
Calories: 520
Total Fat: 34g (44% DV)
Saturated Fat: 5g (25% DV)
Trans Fat: 0g
Cholesterol: 140mg (47% DV)
Sodium: 560mg (24% DV)
Total Carbohydrate: 18g (7% DV)
Dietary Fiber: 4g (14% DV)
Total Sugars: 3g
Incl. Added Sugars: 0g (0% DV)
Protein: 38g (76% DV)
Vitamin D: 3mcg (15% DV)
Calcium: 60mg (4% DV)
Iron: 4.2mg (23% DV)
Potassium: 850mg (18% DV)
DOSAGE
────────────────────────────────────────────────────────────
THC per serving: 15mg
CBD per serving: 0mg
Onset: 60-90 minutes | Effect Duration: 4-5 hours
⚠️ Start with one serving. Wait 90 minutes before consuming more.
Effects vary by individual tolerance, metabolism, and consumption method.
For adults 21+ only. Consume responsibly and in accordance with local laws.
Comments
Post a Comment