Step 1

On a tray, combine white and black sesame seeds with togarashi, pepper and 1 tsp salt flakes. Press tuna into sesame mixture to coat all over, then cover and set aside at room temperature for 10 minutes.

Step 2

For the ginger and soy dressing, combine all ingredients in a bowl. Set aside. Heat a medium frypan over high heat. Drizzle tuna with oil. Sear tuna for 30 seconds each side – you want it to remain rare inside. Cool briefly, then thinly slice.

Step 3

Cook noodles according to packet instructions, adding edamame in the last minute of cooking. Drain and rinse briefly with cold water. Transfer to a large bowl.

Step 4

Add dressing and toss to combine. Top noodles with sliced tuna, edamame, shallot, pickled ginger and shiso leaves to serve.