Vinaigrette
1/3 cup lemon juice or red wine vinegar
3/4 cup extra-virgin, cannabis infused olive oil
3 Tbsp finely chopped shallot
2 Tbsp finely chopped fresh basil
1 Tbsp finely chopped fresh thyme
2 teaspoons finely chopped fresh oregano or tarragon
1 teaspoon Dijon mustard Salt and freshly ground black pepper
Salad
2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
6 hard boiled eggs, peeled and quartered lengthwise
1 1/4 pounds small young red potatoes or fingerling potatoes
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into wedges
1 small red onion, thinly sliced
1/2 pound green beans, trimmed and cut into 2-inch pieces
1/4 cup niçoise olives
2 Tbsp capers, rinsed and/or several anchovies
Directions
Marinate tuna steaks in a little cannabis infused olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through. Make vinaigrette by putting the oil, lemon juice or vinegar, shallots, herbs, and mustard in a jar. Cover with a lid and shake until well blended. Add salt and pepper to taste. Marinate onion slices in some of the vinaigrette. Place onion slices in a small bowl and sprinkle with 3 Tbsp of the vinaigrette. Cook the potatoes, cut, and dress with vinaigrette: Place potatoes in a large pot and cover with 2 inches of water. Add 1 Tbsp of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender and drain. While the potatoes are warm, cut them into quarters. Place them in a bowl and dress them with 1/4 cup of the vinaigrette. Boil the green beans in salted water. While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat. Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 4 minutes. Drain and either rinse with cold water. Arrange on a bed of lettuce on a serving platter. Cut tuna into 1/2-inch thick slices. Put tuna in the center of lettuce. Sprinkle the tomatoes and onions around the tuna. Arrange the potatoes and green beans in mounds at the edge of the lettuce. Arrange hard boiled eggs, olives, and capers/anchovies in mounds on the lettuce bed. Drizzle everything with the remaining cannabis infused vinaigrette. Sprinkle with capers if using. Serve slightly warm or at room temperature.
