Cook noodles according to package instructions. Immediately after draining, toss with four tablespoons oil to prevent sticking.

In a bowl, toss noodles with cabbage, beets, parsley,

and scallions.

Add remaining two tablespoons oil, sugar, soy sauce,

vinegar, and salt. Cover and store in the refrigerator until ready to serve.

Slice the triangle off the side of the fillet so you have straight edges on all sides (if your fillet is wide, you will be able to have two strips).

In a small bowl, combine sesame seeds, Montreal

Steak Seasoning, garlic powder, and sugar.

Coat tuna in oil and then in the sesame seed mixture. (You may need to make more of the sesame coating, depending on the size of your fillet.)

In a frying pan, heat additional oil. Once the pan is

very hot, add tuna and sear for a few seconds on each side, until just the edge of the tuna is brown but the inside is still red. Remove from the pan and slice thinly.

Add some noodle slaw to the bottom of each bowl. Top with slices of avocado and tuna. Garnish with pea shoots, sesame seeds, and scallions, if desired.