On The Line: Nathan Coulon of True Food Kitchen, Part Three

On The Line: Nathan Coulon of True Food Kitchen, Part Three
Photo by Kevin Lara

For our final part of On The Line with Nathan Coulon of True Food Kitchen, the executive chef shares a recipe.

If you missed the first or second part of our Q&A, click here and here.

Otherwise click onward.

SASHIMI TUNA SALAD

Ingredients:

8 oz Tuna, diced small
8 oz Baby Greens
4 oz Grape Tomatoes, halved
4 oz Cucumbers, diced
3 oz Edamame Beans
2 Avocados, diced
1 tsp Toasted Sesame Seeds
2 Tbs Wasabi Peas
2 oz Ginger Miso Vinaigrette

Ginger Miso Vinaigrette:

1 Tbs miso paste
2 Tbs Rice Vinegar
1 tsp Salt
4 Tbs Tamari Sauce
1 pinch Cayenne Pepper
1 Tbs Pickled Ginger
1 cup Canola Oil

Directions:

Mix all ingredients well.

Use Current Location

Related Location

miles
True Food Kitchen

451 Newport Center Dr.
Newport Beach, CA 92660

949-644-2400

www.truefoodkitchen.com


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