Cook wide lo-mein noodles (or wide rice pad Thai noodles- if want gluten-free) according to the directions, rinse with cool water and set aside.

In the meantime while your noodles are cooking, wash and dry sushi grade tuna.

Coat tuna thoroughly on all sides with black sesame seeds and sprinkle with steak seasoning.

Place olive oil in frying pan/ iron skillet, turn burner on medium high heat and put in tuna fillet into skillet. Pan-sear ahi tuna steaks on both sides for about 1 minute just until you see the side of the steak turn slightly brown about ⅛ inch and then flip over on the other side and sear for another minute until you can see that the steak it is brown ⅛ inch. Remove ahi tuna steaks from pan to rest.

Add olive oil to your pan and over medium heat add your spicy garlic chili paste and cook for 1 minute and then add your cooked noodles and toss until well incorporated about 1 more minute longer. Remove noodles from the heat, add the lime juice and toss. (If you like to balance the savory, sour and spicy, then add a teaspoon of coconut sugar or sugar to your noodle dish while it is on the heat.)

With a sharp knife, slice your pan-seared ahi tuna steaks thinly.

On a plate, place ½ prepared spicy garlic chili lime noodles on a plate. Place 3-4 slices of pan-seared sesame ahi tuna on top of the tossed noodles. Garnish with sliced spring onions and enjoy.