Blue Collar Zen Cuisine

The following is an example of how a Blue Collar Zen master passionately enjoys beautiful, sumptuous cuisine. Preparing a delicious, nutritious, beautiful meal is a sensual act of meditation. From the creative recipe conception, on to the focussed, detailed preparation and finishing with the joy of sharing and enjoying the feast, . This is a fusion of two of my favorite styles of cuisine, mediterrannean and sashimi,`along with a secret French/Mexican inspiration. I had some fun preparing the vinaigrette to pair with a nice Pinot Noir by using just a little balsamic vinegar with some of the Pinot Noir as the base of the dressing.

Ahi Sashimi with Avocado and Fava Bean Salad

serves 4

Salad ingredients:

1 pound sashimi grade ahi tuna

1 cup fava beans

1 large avocado

20 tear drop tomatoes

8 cups mixed butter lettuce, arrugala, and radichio

Mixed Olive, Pesto Vinaigrette ingredients:

2 T mixed olive tapenade

2 T pesto

4 T Pinot Noir

1.5 T balsamic vinegar

1 T extra virgin olive oil

2 T tamari or soy sauce

Mix vinagrette ingredients and set aside. Slice tomatoes and mix with fava beans, lettuce, radichio and arrugala in salad bowl. Slice ahi into 2 inch long, 1/8 inch thick pieces. Slice eac avocado 1/2 across 1/8 inch thick. Add all but 2 tablespons of the vinagrette to the greens, tomato and fava beans, and mix. Mound salad mix high in the center of the plate. Alternately lay the avocado and ahi slices around the base of the salad.  Drizzle the remaining vinaigrette over the ahi and avocado and serve with love.