Baja Med Tuna Tostadas

• Two 5-ounce cans oil-packed tuna, drained
• 2 tablespoons lime juice
• 1 tablespoon cannabis olive oil*
• 2 teaspoons soy sauce
• ½ teaspoon black pepper, freshly ground
• 6 tostada shells
• 2 small avocados, peeled, thinly sliced
• 1¼ cups tomato, diced
• 1 cup cucumber, finely diced
• ¾ cup fresh or frozen corn
• ¾ cup green onions, sliced
• ½ cup green olives, sliced
• 2 jalapeno peppers, seeded, thinly sliced
• ½ cup cilantro, minced
• 1 tablespoon toasted sesame seeds

In a small bowl, combine tuna, lime juice, cannabis oil, soy sauce and pepper. Divide mixture among tostada shells, spreading evenly. Top with avocado slices then add tomatoes, cucumber, corn, green onions and olives. Finish with jalapenos, cilantro and sesame seeds. Serve immediately. Makes 6 servings, each about 20 mg THC based on a 15 percent strain.

*Get the recipe for cannaoil here

Photography by Eva Kolenko

Food styling by Adam Pearson

Prop styling by Stephanie Hanes