Place the tuna steak on plate and rub with 5 spice mix, 1 T olive oil, ginger, 1 T soy sauce and honey. Let it marinate at room temperature for about 15 minutes.
Heat the olive oil in a pan over high heat and when oil is fragrant and hot, sear the tuna 1 – 2 minutes on each side. Let it rest on a plate, so that when you break it into pieces later it is not too saucy, then season with salt and pepper.
In a large bowl mix the remainder of the soy sauce, the lemon juice and garlic. Mix in the cooled, cooked noodles and let this rest for a couple of minutes. This gives the noodles a soba noodle taste.
When plating, dish the noodles first, then break the tuna into bite size pieces and stack on top. Garnish with onion and sesame seeds, serve with a dollop of Sriracha sauce on the side, accompanied with spring onion and a slice of lemon.
Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here.