Don’t let this gourmet sounding and looking recipe intimidate you. It’s actually easy to make, yet it never fails to elicit wows. If you don’t have ring molds, you can cut both ends off of a tin can to serve the purpose, just be careful of sharp edges.
I use Marijuana Oil to medicate this recipe. My Making Marijuana Oil tutorial will help you learn how to make it.
A note about the Dosing on this recipe!
This recipe will have about 20 mg THC per serving IF you made your marijuana oil from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup oil. To adjust the dosage for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your oil, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).
Cheri's Dosage Calculators
Perfect dosing every time, even when not cooking with lab tested weed. Easy to use!
Marijuana Recipes - Avocado and Spicy THC Tuna Stacks with Won Ton Chips and Ponzu Reduction
Won Ton Chips
- 1 package won ton wrappers 14 ounces
- 2 teaspoons vegetable oil approximate
- 2 teaspoons sesame seeds
- 2 teaspoons lemon zest
- 1/4 cup lemon juice fresh
- 3 tablespoons reduced sodium soy sauce
- 1 teaspoon fresh ginger grated
- 1 1/2 teaspoons granulated sugar
- 1 tablespoon white wine
- 1/2 teaspoon cornstarch
- 2 avocados large, ripe
- 2 green onions minced
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic minced
- 1 Persian cucumber small, peeled and finely diced
- 2 teaspoons cannabis infused oil
- Salt and pepper to taste
- Prepare won ton chips by cutting wrappers in half on the diagonal and spreading in single layers on 2 baking sheets. Spray or brush with oil and sprinkle with salt and sesame seeds. Bake in a 350 F oven for about 7 to 10 minutes or until lightly browned. Set aside.
- Prepare sauce by combing all ingredients except wine and cornstarch in a small saucepan. Bring to a simmer and cook for about 8 to 10 minutes or until reduced almost by half. Mix wine and cornstarch together and stir into simmering sauce, cook for another minute, stirring. Remove from heat and set aside.
- Mash the avocados and stir together with remaining avocado layer ingredients until well combined. Mix the spicy tuna layer ingredients together in a separate bowl until well combined.
- To assemble, place 4 ring molds on 4 serving plates. Divide half the avocado mixture between the 4 molds. Divide the tuna mixture in fourths, spooning on top of the avocado layer in the mold. Finish with the remaining avocado to make 3 layers. Carefully slide off the ring mold, garnish top of stack with half a lemon slice and a chip. Drizzle the sauce around the edges of the plate. Serve immediately with more chips on the side for dipping.