Sesame Tuna with Edamame and Soba

I'm not a huge fan of seared tuna, but I cooked mine all the way through, and this noodle salad is AWESOME.

Yield: Serves 4 (serving size: 1 tuna steak and 3/4 cup noodles)
Total: 27 Minutes
Ingredients:
4 ounces soba (Japanese buckwheat noodles) (we just used regular whole wheat spaghetti noodles)
1 cup frozen shelled edamame (green soybeans)
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons sweet chili sauce
1 tablespoon dark sesame oil
1/4 cup chopped fresh cilantro
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
4 (6-ounce) U.S. yellowfin or albacore tuna steaks
Cooking spray 

1/2 teaspoon kosher salt
2 teaspoons canola oil

Preparation:
1. Cook soba noodles according to package directions, omitting salt and fat; add edamame for last 3 minutes. Rinse with warm water; drain well.
2. Combine 2 tablespoons soy sauce, lime juice, chili sauce, and sesame oil in a medium bowl. Add soba mixture and cilantro; keep warm.
3. Combine white and black sesame seeds in a shallow dish. Coat tuna with cooking spray, and sprinkle evenly with salt. Coat both sides of each steak with sesame seeds, pressing gently to adhere. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook for 3 minutes on each side or until desired degree of doneness. Slice tuna thinly against grain. Serve with noodles.

Nutritional Information:
Calories: 413
Fat: 11.8g
Saturated fat: 1.4g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 3.7g
Protein: 50.2g
Carbohydrate: 26.7g
Fiber: 2.6g
Cholesterol: 77mg
Iron: 4.1mg
Sodium: 606mg
Calcium: 103mg