1.Combine tuna, oil, wasabi and ground coriander in large bowl. Thread tuna onto eight skewers; sprinkle with chopped coriander.
2.Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.
3.Meanwhile, make the dressing by placing all ingredients in a jar; shake well.
4.Combine noodles in large bowl with carrot, onion, coriander leaves and half of the dressing.
5.Cook skewers on heated oiled grill plate (or grill or barbecue) until cooked as desired. Serve tuna skewers on noodles, drizzled with remaining dressing.
You need eight bamboo skewers for this recipe; soak them in cold water for at least an hour prior to using to prevent splintering or scorching.Note