Combine soy sauce, garlic, ginger, and honey in a bowl, add tuna, and marinate in the fridge for 30 minutes.
Boil a pan of salted water, cook noodles per instructions, drain, and toss with sesame oil.
Heat groundnut oil in a wok until smoking, fry garlic and chilli for 30 seconds, then add vegetables and soy sauce.
Stir-fry for two minutes, add noodles for 30 seconds until hot, then stir in coriander.
Heat a frying pan, pat tuna dry, rub with oil, and coat in sesame seeds.
Sear tuna in the hot pan for one minute per side until golden outside but raw in the middle.
Rest the tuna for a few minutes before serving on the noodle stir-fry with lime wedges.