For the tuna:

Heat a cast iron pan over medium-high heat for 8 minutes. In a bowl, combine the crushed KELLOGG'S RICE KRISPIES, ground ginger, salt, and pepper, to taste. Coat the outside of the tuna steaks with the cereal mixture. 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. This should cook the tuna perfectly with the inside remaining rare. Remove the pan from the heat.

For the cucumber salad:

Cut the ends off the cucumber, and then cut it into thirds. On a mandolin slicer with fine teeth in the blade, and using the hand guard, grate the cucumber pieces in a long motion. This will make cool cucumber noodle looking strands. Repeat with the remaining cucumber pieces. Put the rice noodles into a bowl and pour the boiling water over them until covered. Let noodles soak until soft and a little chewy. Drain and rinse in cold water. Cut the rice noodles down to about the same length as the cucumber and put them together in a bowl. Add the lime juice, cilantro, soy sauce, some pepper; and hoisin. Toss to combine.

For the sauce:

Whisk together the hoisin sauce, lime juice, rice wine vinegar, soy sauce, and honey, to taste. Season the sauce with salt, and pepper, to taste.

On each plate, place a swirled pile of the cucumber salad. Slice the tuna on a slight angle and lay over the salad. Spoon some of the hoisin-lime sauce over the top and dig in.