Cook the soba noodles according to the package instructions. Drain and rinse with cold water.

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, honey, and sriracha sauce to make the dressing.

Heat the vegetable oil in a skillet over high heat. Sear the tuna on each side for 1-2 minutes, or until desired doneness. Remove from heat and let it rest for a few minutes before slicing into thin strips.

In a large bowl, combine the cooked soba noodles, sliced bell pepper, julienned carrot, sliced cucumber, and green onions. Pour the dressing over the salad and toss to coat.

Divide the salad onto plates and top with the sliced seared tuna. Sprinkle with sesame seeds and serve.

Enjoy!