• 1 pound sushi grade ahi tuna, cut into 3/4 -inch cubes.
  • 1/4 cup soy sauce.
  • 1 teaspoon rice vinegar.
  • 1 1/2 teaspoons sesame oil, La Tourangelle.
  • 3/4 teaspoon red pepper flakes, crushed.
  • 1/3 cup green onions, thinly sliced.
  • 1/2 teaspoon sesame seeds, plus more for garnish.
  • 2 cups brown rice, or white rice, cooked.


  • 2 tbsp. Ume paste
  • 1/4 c. Rice vinegar
  • 1 tsp. Yukari
  • 2 tbsp. Sake
  • 1/2 c. Oil

Combine all the ingredients together and mix well. Add the vinaigrette to the olives, Tomatoes, onions and cucumbers and let sit for thirty minutes. Toss in the Shiso.

To Serve:
In a bowl place some local mixed greens in the bottom. Combine the croutons with the tomato mixture and mix well. Place on top of the greens and serve.