The exploding world of possibilities within the cannabis industry is absolutely astounding. For years the stigma surrounding cannabis left many in the dark, but we are now entering a new age of social acceptance and edible experimentation. Change is brewing, and an open forum is shedding light on topics that would have been considered taboo just 10 years ago. Culinary creativity has sprung to the forefront of the “Green Rush”, and fusing the worlds of cannabis and cuisine has been an intriguing challenge. The added health benefits of ingesting cannabis over smoking it and the fun of pairing strains with foods to create edibles make for a clear path forward.
It’s about balance
Ahi tuna is a fantastic carb-free food packed with protein, potassium, Vitamins B1, B3, and B6, selenium, magnesium, phosphorus, and heart-healthy omega-3 fatty acids.
At 25% protein by weight, it’s easy to see why so many are choosing to switch it up with yellowfin tuna as a main course. It’s important to mention that ahi tuna should not be eaten daily due to mercury levels but is safe when consumed responsibly.
Combining cannabis-infused Magical Coconut Oil with one of the world’s most popular fish comes with some serious perks. Depression, lack of appetite, pain, seizures, muscle spasms, cancer, and insomnia are a few of the ailments that can be relieved by ingesting cannabis.
Coconut oil provides healthy saturated fats known to prevent heart disease, provide quick energy, and aid in the efficient delivery of the health-enhancing molecules in cannabis to the body.
Thanks to the botanical extractor from MagicalButter, cannoisseurs can take the guesswork out of homemade creations with the press of a button. Adding dishes like Tao Sesame Crusted Ahi Tuna with Wasabi Soy Citrus to the menu can help improve your health while bringing a boatload of flavor to your table!
Tao Sesame Crusted Ahi Tuna with Wasabi Soy Citrus Sauce
Prep time: 20 minutes
Cook time: 2 hours
Serving size: 4 ounces/115 g of tuna, 1-2 tablespoons/15-30 ml of sauce
Yield: 4 servings
- ½ cup/120 ml Magical Coconut Oil
- 16 ounces/450 g sushi-grade ahi tuna (1 solid piece 4-6” in diameter)
- 4-6 tablespoons/60-90 ml black and white sesame seeds
- 8 ounces/240 ml lager beer
- 1 tablespoon/15 ml toasted sesame oil
- ½ cup/120 ml Magical Tincture, reduced to MBO
- ½ cup/120 ml soy sauce
- 4-8 tablespoons/60-120 ml crystallized ginger (about 5-10 pieces)
- 3 tablespoons/45 ml orange blossom honey
- 2-3 tablespoons/30-45 ml prepared wasabi
- 2 tablespoons/30 ml fresh orange juice
- 1 tablespoon/15 ml fresh lime juice
- 1 kaffir lime leaf (or 1 teaspoon/5 ml fresh lime zest)
- Lager reduction
- Baby cilantro sprigs (or chopped cilantro )
- Pickled Thai red chili slivers (or red jalapeño)
- Lime wedges
- Rub the sesame seed oil onto the tuna; then coat with black and white sesame seeds. Refrigerate it on a covered plate for 15 minutes.
- In a large, heavy-bottomed sauté pan set to medium-high, heat coconut oil for about 60-90 seconds––just before scorching.
- Transfer the tuna from the refrigerator into the pan, and sear it on each side for 45-60 seconds.
- Remove the seared tuna from the pan, and refrigerate it on a covered plate again until you are ready to serve.
- Add beer to deglaze the pan. Cook until it is reduced by ½, and add it to the sauce.
- Reduce your Tincture to MBO over low heat in a small, non-stick pan until thick and syrupy in consistency. Add soy, and honey and set it aside.
- Placed all the ingredients into your MagicalButter machine, and secure the head.
- Press the Temperature button, and select 160°F/71°C; then press the 2 Hours/Butter button.
- Pour the sauce into serving dish.
- Serve and enjoy your Tao Sesame Crusted Ahi Tuna with Wasabi Soy Citrus Sauce!