Japanesish Asian Tuna Noodle Salad

We are home all the time now.  Even though we are working, because in a pandemic healthcare workers do not stay home, but because we are doing absolutely nothing else, and everything is closed, we are cooking all of our food for the first time in quite a while.
This is an easy and delicious riff on a classic combination.  We did a quick in and out at our favorite Asian store, and they had plenty of rice and noodles, something the grocery down the block sorely lacked.  And, as per usual, it was practically empty.

• ¼ cup cut dried wakame seaweed
• 8 ounces dried udon noodles (or whatever noodles you have on hand)
• 1 to 2 tablespoons furikake or sesame seeds
• 10 to 12 ounces tuna in oil, drained
• 2 scallions, trimmed and thinly sliced

For the Dressing:

• 2 tablespoons sesame oil
• 2 tablespoons canola oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1 teaspoon sweet miso

1. Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
2. While the wakame soaks, cook the noodles according to the package instructions.
3. Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
4. In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
5. Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.