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.
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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.
Before becoming an award-winning restaurant critic for OC Weekly in 2007, Edwin Goei went by the alias “elmomonster” on his blog Monster Munching, in which he once wrote a whole review in haiku.