Seared Sesame Crusted Tuna

Prepare Your Ingredients
Pat tuna dry with a paper towel and set out allowing it to warm to room temperature.
Wash and dry your produce.
Bring a medium pot of water to a boil.
Roughly chop the cilantro to make about 1 Tbsp.
Pour sesame seeds into a bowl large enough to fit one tuna steak.
Coat the tuna with a little olive oil and season on both sides with salt.
Place tuna steaks in the sesame seeds pressing gently to adhere until covered on all sides.

Cook the Edamame & Soba Noodles
Add the edamame to the boiling water, and cook for 5 minutes.
Add the soba noodles to the same pot, stir, and bring to a rapid boil.
Lower heat to a simmer, and continue to cook for 3-4 minutes or until noodles are tender.
Drain and rinse with warm water.
Place the noodles and edamame back in the same pot.
Add the chili sauce and all but about 1 Tbsp. of the asian glaze to the noodles and mix.
Squeeze in the juice of ½ the lime and mix well.
Sprinkle in the cilantro and set aside covered.

Sear the Tuna Steaks
Heat 1 Tbsp. olive oil in a medium pan over medium-high heat, swirling to coat bottom.
Once hot, add the tuna to the hot pan and sear 1 - 2 minutes per side for medium doneness.
Remove the tuna from the pan, set aside and tent with foil to keep warm.
Allow to rest 3-4 minutes before slicing.

Plating
Serve the noodles & edamame onto your dishes and drizzle any remaining juices over the noodles.
Thinly slice the tuna, cutting against the grain.
Top noodles with the sliced tuna pieces and drizzle with remaining asian glaze.
Enjoy!