In a bowl, mix the spicy harissa, saffron, salt, olive oil, honey, minced garlic, lemon juice, lemon zest, chopped coriander, paprika, and ground cumin until well combined.

Carefully cut the sushi-grade tuna steaks into small, even cubes. Then, gently fold the tuna into the prepared chermoula mixture.

Using a spiralizer, create fun, noodle-like shapes with the cucumbers.

On a serving platter, lay down a bed of cucumber noodles. Spoon the chermoula tuna mixture over the cucumbers.

Finish off with a sprinkle of toasted sesame seeds for an added crunch.