In a bowl, toss the tuna, half the bottle of MISO SESAME SAUCE, half of the scallions and half of the sesame seeds. Cover and refrigerate for at least 10 minutes, up to 2 hours.
In a small bowl, combine ginger, olive oil, lime juice, zest and tamari.
Cook the noodles according to package directions. Rinse with cold water, drain, and immediately toss with ginger sauce. Add greens and cilantro and gently toss to combine.
Divide noodles amongst 4 – 6 plates. Top with tuna, mango, avocados, snap peas, remaining scallions and sesame seeds. Serve with extra MISO SESAME SAUCE.
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