Step 1
Spread the sesame seeds on a plate. Brush the tuna steaks with 1 teaspoon of the sesame oil, then press into the seeds to coat. Season well with salt and pepper.
Step 2
Preheat a large non-stick frying pan over high heat. Sear the tuna for about 30 seconds on each side. The tuna should be crisp on the outside but still rare inside. Set aside and slice thickly just before serving. (Cook in two batches if necessary.)
Step 3
Cook the soba noodles in a pot of salted, boiling water for 2-3 minutes, or until tender.
Step 4
Using a spider strainer or slotted spoon, scoop the noodles out of the water, drain, and immediately refresh them under cold running water. Set aside.
Step 5
Add the frozen shelled edamame to the same boiling water. Cook for 2-3 minutes until heated through. Drain and season to taste with salt.
Step 6
In a large bowl, whisk together the lemon juice and zest, honey, soy sauce, mirin, and the remaining sesame oil to make a dressing.
Step 7
Add the prepared noodles to the dressing and toss to combine.
Step 8
Divide the noodles between 4 bowls. Top each with a handful of edamame and shredded cabbage.
Step 9
Place the sliced seared tuna on top of the cabbage and finish with fried shallots, a few slices of chilli, and micro herbs.
