FOR THE NOODLES
100g vermicelli rice noodles
3 tbsp caster sugar
75ml Japanese rice vinegar
½ cucumber, ribboned with a vegetable peeler
1 carrot, julienned
25g radishes, finely sliced
½ tsp toasted sesame oil
1. For the salad, soak the noodles in boiling water for 10 minutes then drain and refresh under cold water. Put the sugar, vinegar and 75ml cold water in a pan and bring to a simmer then pour over the vegetables and leave to pickle for 10-15 minutes.
2. Meanwhile, brush the tuna steaks with oil and press all over with sesame seeds. Warm a pan over a high heat and sear the tuna for 1 minute each side, for rare. Rest for 2-3 minutes then finely slice.
3. Mix the soy and sesame oil together and pour over the tuna and avocado in a dish. Drain the vegetables and toss with the noodles and sesame oil.
4. Divide the noodles between plates and top with the avocado and tuna slices. Scatter with salad onions and seaweed and drizzle any dressing over the top then serve.