Tuna and soba salad with lemon and wasabi dressing

Ingredients

• 270 grams soba noodles
• 1/3 cup Japanese mayonnaise
• finely grated zest and juice of 1 lemon
• 2 teaspoons wasabi paste
• 425 grams can tuna in oil, drained, flaked
• 1 cup frozen edamame beans, thawed
• 1 Lebanese cucumber, peeled, julienned
• 3 spring onions, thinly sliced
• 1 avocado, seeded, peeled, cut into wedges
• 4 hard-boiled eggs, quartered
• 1/4 cup pickled pink ginger
• mixed sesame seeds to serve