Cannabis Veal with Tuna Sauce

Ingredients

• 800 g 28.2 oz Veal roast (in one piece, tied)
• 1 piece 1 piece Carrot
• 1 stalk 1 stalk Celery
• 1 piece 1 piece Onion
• 1 piece 1 piece Bay leaf
• 200 ml 13.5 tbsp White wine
• 4 tsp 4 tsp Cannabis-olive oil (for the sauce)
• 150 g 5.3 oz Tuna in oil (canned, drained)
• 4 piece 4 piece Anchovy fillets
• 3 tbsp 3 tbsp Capers + extra for garnish
• 2 tbsp 2 tbsp Lemon juice
• 150 g 5.3 oz Mayonnaise
• 1 tsp 1 tsp Salt
• 1 bunch 1 bunch Arugula (for serving)

Instructions

1. 1
   Bring veal with vegetables, wine, and bay leaf to a boil. Cook 50 minutes on low heat.
2. 2
   Let meat cool in broth — keeps it juicy.
3. 3
   Sauce: Purée tuna, anchovies, capers, lemon juice, and some broth in blender.
4. 4
   Stir in mayo until creamy sauce forms.
5. 5
   Stir cannabis-olive oil into finished sauce — do not heat!
6. 6
   Slice veal paper-thin (best with a meat slicer).
7. 7
   Arrange on plate. Drizzle sauce generously on top.
8. 8
   Garnish with capers, arugula, and lemon zest. Chill 30 minutes before serving.

Pro Tips

• Cannabis-olive oil cold into the sauce — never heat, THC fully preserved.
• Cooling veal in broth is essential — makes it exceptionally tender.
• For parties: Serve sauce separately — guests dose themselves.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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