For the Coulis: Combine berries, sugar, lemon juice, and vanilla in a saucepan.
Bring to a boil over high heat, stirring often.
Reduce heat and simmer for 15 minutes, or until it begins to thicken.
Remove from heat, and strain through a sieve.
Cool to room temperature, then cover and refrigerate until you’re ready to use it.
For the Crispy Noodles: In a large pan, add oil and heat over high until smoking, about 4 minutes.
Add cooked ramen noodles and fry until crispy, turning as needed.
Set aside to cool and break into pieces.
For the Tuna: Combine spices in a bowl, then transfer mixture to a plate.
Roll each tuna loin in a spice mixture to coat.
Sear in a lightly oiled pan over medium-high heat, no more than 1 minute per side.
Remove to a cutting board and slice into 1-inch rounds.
To Assemble: Place the tuna rounds on your crisp of choice, top with a pinch of crispy noodles, and a dab of coulis.