High seas

Summer temperatures have stuck along later than usual this year, and the chefs at Guyutes are offering an infused dish with about the same amount of heat.

Each month, owner Jarrod Friedel and chef Matt Pryor bring Oklahoma Gazette readers a recipe that goes beyond the traditional edible with inspired options. This time, they have whipped up a pan-seared tuna tostada topped with a mango salsa made with a cannabis and serrano pepper-infused olive oil.

“The salsa that we’re going to have is going to be mangoes, jalapeños, tomatoes, red onions, avocados, with a little bit of orange juice, cayenne pepper, garlic powder, and it’s going to be finished off with a pickled carrot that gives it kind of a tang,” Pryor said. “We wanted to go with something light, not too heavy like your traditional tostada with beans. It would also be successful with rice also because rice goes really well with the pan-seared. Kind of like you get with pan-seared tuna rolls in sushi. I wanted to bring that sweetness with tuna.”

The tostada has been about a month in the making. Friedel just decided to give it an extra twist with the infused serrano oil.

“I just got back from Mexico, and all I ate was fish, and so as soon as I came back, I went and got tuna and I’ve been making tuna tostadas the past three weeks,” Friedel said.

When mixing the salsa, Pryor advises to go lightly with the cayenne pepper.

“You don’t want to overpower the heat in the salsa. You just want to keep that sweetness going,” he said.

Once the rest of the dish is complete, they advise drizzling a little of the leftover infused oil over the top of the tostada to give it an extra punch.

Review

The tostada was made more of a fusion dish than a typical Latin tostada preparation by the addition of Asian flavors of sesame oil and rice wine vinegar. It’s a nice and refreshing way to consume the medicinal cannabis when it’s still warm outside. There is no discernible cannabis flavor in the oil used in the salsa. I mostly tasted some heat and depth of flavor imbued by the serrano pepper, which balanced nicely with the sweetness of the mango, tomatoes and juices. I think I would add some cilantro as well for more herbaceous notes.

As a composed dish, I thought the marinated carrots tied the fusion elements together. I think it would be fun to do a peppercorn crust on the tuna by mixing black and Sichuan varieties for a balance of spicy and numbing sensations. I liked the use of the Blackberry Fire strain. According to Leafly, reviews of the strain said that it provides feelings of happiness, relaxation and uplifted mood. I ate about 30 milligrams split between one composed tostada and a few extra bites with tortilla chips and was hit with a relaxed and uplifted sensation in about 30 minutes — quick absorption — that lasted for about four hours. —Jacob Threadgill

Tuna Tostada Recipe

Pickled carrots

• 2 cups rice wine vinegar
• 1/2 cup sugar
• 2 tablespoons kosher salt
• 1 tablespoon black peppercorns
• 1 tablespoon mustard seeds
• 10 medium carrots (shredded)

Directions

1. Bring the vinegar, sugar, salt, peppercorns, mustard seeds and 2 cups of water to a boil in a medium pot over high heat, stirring occasionally. Reduce the heat to medium-low and simmer for 10 minutes.
2. Place the carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour the hot brining liquid over the carrots.
3. Let the carrots cool to room temperature, then cover and chill them for at least 2 hours before serving.

Mango salsa

• 1 1/2 cups diced mango
• 1/2 cup red onion
• 1/2 cup diced jalapeño
• 1/2 cup diced tomatoes
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon granulated garlic
• 3 tablespoons infused chili oil
• Pinch of salt

Directions

1. Combine the orange juice, honey, infused oil, cayenne pepper and granulated garlic. Whisk until emulsified.
2. Add all the diced fruit and vegetables and toss.

Marinade

• 1 pound fresh tuna
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 1 tablespoon finely chopped cilantro
• 1 finely chopped serrano pepper
• 1 teaspoon chili powder
• 1/2 teaspoon salt and pepper

Directions

1. Combine all of the ingredients in a bowl. Stir well.
2. Add the tuna and coat both sides with the marinade.
3. Cover and refrigerate for at least 20 minutes.

Pepper-Infused olive oil using the no-strain method

• 1 1/2 cups olive oil
• 7 grams decarboxylated cannabis
• 2 serrano peppers semi de-seeded

Directions

1. Add water to a saucepan and heat it to 140-160 degrees Fahrenheit using a thermometer.
2. Add 1 1/2 cups of oil to a mason jar.
3. Place the top of the mason jar lid at the bottom of the saucepan for a double boil setup.
4. Place 7 grams of decarbed cannabis into a cheesecloth sachet and tie it off with butcher string.
5. Place the sachet in the oil.
6. After 30 minutes, add the peppers to the oil.
7. Let the entire batch steep for 90-120 minutes, making sure the heat does not exceed 200 degrees Fahrenheit.
8. Carefully remove the sachet from the oil. Do not squeeze it. Discard the sachet.
9. Store the oil in the refrigerator. The shelf life is shortened due to the peppers.

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Blackberry Fire from Green Leaf Supply Co.
7g x 1000=7000
7000 x 20.5 percent =1435
1435/24 tablespoons (1 1/2 cups) = 59.79 milligrams per tablespoon

4 tablespoons in recipe
239.16/12 servings = 19.93mg per serving