Brush the tuna with egg white and roll in combined seeds until covered.
Wrap tuna tightly in cling film and chill in the fridge for two hours.
Heat vegetable oil in a deep saucepan until it reaches frying temperature.
Deep fry the egg noodles for 1-2 minutes until crisp and drain on paper.
Blend soy sauce, ginger, honey, sesame oil, and lime juice until smooth.
Heat a frying pan and a wok until they are smoking.
Add oil and sear the tuna for 30 seconds on each side.
Stir-fry the vegetables in the wok with a portion of the dressing.
Serve tuna over vegetables, drizzle with remaining dressing, and top with crispy noodles.