1. Cook the noodles according to package instructions. Add the edamame in the last minute of cooking. Drain, and rinse with cold water. Transfer to a large bowl. Toss with 1 tablespoon each of soy sauce and sesame oil. Set aside.
2. On a plate, combine the white and black sesame seeds with salt and pepper. Press the tuna into sesame mixture to completely coat. Heat a large skillet over high heat. Add 2 tablespoons of vegetable oil. Sear the tuna for 30 seconds on each side for medium-rare. Transfer to a plate, and let the tuna rest. To cook further, transfer to a baking sheet. Cook for 10 minutes in a preheated 350° F oven.
3. In a bowl, whisk together the remaining soy sauce, sesame oil, tahini, vegetable broth, rice vinegar, honey, Sriracha and ginger. Wipe out the skillet. Add the garlic and remaining vegetable oil to skillet. Over medium heat, sauté garlic until golden-brown. Pour the sauce into the pan. Let simmer for 2 minutes or until it begins to thicken. Turn off the heat. Add the noodles, and toss to coat. Transfer to a serving platter. Slice the tuna, and place on top of noodles. Garnish with green onions.

Per Serving: Calories: 530, Fat: 26 g (4 g Saturated Fat), Cholesterol: 45 mg, Sodium: 1,640 mg, Carbohydrates: 39 g, Fiber: 4 g, Protein: 38 g