Sesame Crusted Tuna with Soba Noodle Salad

4 thick tuna steaks, rectangular if possible (6 oz. each)
2 lightly whipped egg whites
Sesame seeds
Salt/pepper

Season tuna with salt/pepper and coat with whipped egg whites and
completely coat in sesame seeds. Heat olive oil in a pan (4 tablespoons).
Brown on all four sides briefly. Keep tuna rare (if desired). Remove
tuna from pan. Add one cup julienned shiitake mushrooms. Sautee shiitake
mushrooms, add one cup chopped scallions and 1/4 cup lime juice, 3
tablespoons soy sauce and 1/2 teaspoon tobasco, 2 tablespoons chopped
ginger and 1/2 cup chopped cherry tomatoes. Cook 10 ounces soba noodles
until al dente. Run under chilled water and combine all ingredients in
pan. Add salt/pepper. Serve on a large platter topped with tuna. Serve
with soy mustard mayo or wasabi.

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