Tuna  Nicoise with Cannabis, Dijon, and Garlic Dressing




 Serves 2
½ cup green beans, trimmed
6 -8 baby potatoes, boiled in salty water
2 eggs
1 can or jar of salt-cured anchovies in olive oil
1 can or jar of Spanish Bonita del Norte (oil-packed) tuna
1  small tomato, cut into wedges
2 cups Mesclun salad mix
8 Nicoise olives
Fresh basil or tarragon (optional)
Jacues Pepin’s Nicoise Dressing (recipe follows)
Steamer (optional)
Boil 2 large pots of well-salted water.
Place green beans in one pot and boil until bright green and tender crisp, about 2 minutes. Drain and transfer to bowl of ice water.
Place potatoes in other pot and boil gently until tender but still firm, about 5 to 8 minutes. Cut in half or in quarters.
If using a steamer for the eggs, place eggs in steamer and steam for 9 minutes. Otherwise, cover eggs with 1 inch of cool water and slowly bring to a boil over medium heat. When water boils, cover and remove from heat. Let sit 12 minutes. When eggs are done steaming or boiling, place in a bowl of ice water for at least 15 minutes. Cut into quarters.
Toss everything except eggs with dressing, season with salt and pepper. Garnish with egg quarters and serve.
Jacques Pepin’s Nicoise Dressing with Cannabis
Makes about ½ cup
1-1/2 tablespoons Dijon mustard
5 cloves garlic, peeled, crushed and chopped
1-1/2 tablespoons red wine vinegar
7 tablespoons cannabis-infused extra-virgin olive oil (recipe follows)
1 teaspoon salt
1 teaspoon pepper
Whisk all ingredients briskly until well combined.
Cannabis-Infused Olive Oil
¼ to 1/2 ounce dried and cured cannabis, broken apart or chopped coarsely
¼ cup extra-virgin olive oil
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
Fill crockpot half to three-quarters full with water and set on low heat.
Combine oil and cannabis in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated.
Place jar in crockpot, place lid on crockpot and let simmer on low in the water bath for about 8 hours.
Remove jar from crockpot and let cool slightly.
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
Carefully pour the oil through the strainer, scraping out as much as you can from the jar.
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
Once butter or oil is cooled but not starting to solidify, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months. If you’re freezing the infusion, you can pour it into ice cube trays and place inside a labeled gallon-size freezer bag so you can pop out single servings as you need them.