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

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.




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


Mix all ingredients well.

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