Step 1

Cook noodles according to directions, drain and set aside.

Step 2

While noodles are cooking, pat dry tuna. Mix the Sesame Crust ingredients together on a small plate and coat all sides of tuna, pressing it firmly into the flesh. See notes for tofu.

Step 3

Make the dressing, set aside.

Step 4

Heat the oil in a cast iron skillet until smoking hot. You want the pan to be very hot- in order to create the golden crust, without cooking the ahi all the way through.  Sear all sides of the tuna for 45-60 seconds on each side, or until the crust is golden. Remove from heat and place on paper towel. Let stand 5 minutes. With a sharp chefs knife, slice across grain into 6-8 thin pieces. The goal is to have the inside nice and rare and but the outside seared and crispy. The secret is the very hot pan. 🙂

Step 5

Divide the noodles among two bowls. Divide the ahi, cucumber, radishes, avocado and sprouts among the two bowls. Sprinkle veggies and noodles with a little salt. Top with scallions or chives or chive blossoms.

Step 6

Spoon a generous amount of  Ponzu dressing over top and serve ( you most likely won’t need all the dressing)