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 steaks2 avocados2 tbsp sour cream;2 tbsp mayonnaise,Juice of 1 lemon,Sriracha sauce2 leeksOlive 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…

Excerpt only …

reposted by Cannabis News World

This site uses Akismet to reduce spam. Learn how your comment data is processed.