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1
Heat a cast iron pan over medium-high heat for 8 minutes.
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2
In a bowl, combine the crushed KELLOGG'S RICE KRISPIES, ground ginger, salt, and pepper, to taste.
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3
Coat the outside of the tuna steaks with the cereal mixture.
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4
Put the vegetable oil in the hot pan and swirl to coat, and then sear the tuna on all sides, until the coating just turns brown in color, about 2 minutes per side.
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5
This should cook the tuna perfectly with the inside remaining rare.
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6
Remove the pan from the heat.
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7
For the cucumber salad:
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8
Cut the ends off the cucumber, and then cut it into thirds.
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9
On a mandolin slicer with fine teeth in the blade, and using the hand guard, grate the cucumber pieces in a long motion.
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10
This will make cool cucumber noodle looking strands.
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11
Repeat with the remaining cucumber pieces.
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12
Put the rice noodles into a bowl and pour the boiling water over them until covered.
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13
Let noodles soak until soft and a little chewy.
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14
Drain and rinse in cold water.
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15
Cut the rice noodles down to about the same length as the cucumber and put them together in a bowl.
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16
Add the lime juice, cilantro, soy sauce, some pepper; and hoisin.
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17
Toss to combine.
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18
For the sauce:
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19
Whisk together the hoisin sauce, lime juice, rice wine vinegar, soy sauce, and honey, to taste.
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20
Season the sauce with salt, and pepper, to taste.
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21
On each plate, place a swirled pile of the cucumber salad.
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22
Slice the tuna on a slight angle and lay over the salad.
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23
Spoon some of the hoisin-lime sauce over the top and dig in.
