In a mixing bowl, combine the spicy harissa, saffron, salt, olive oil, honey, minced garlic, lemon juice, lemon zest, chopped coriander, paprika, and ground cumin. Stir well until all ingredients are beautifully blended and aromatic.

Carefully cube the sushi-grade tuna steaks into bite-sized pieces. Gently fold the diced tuna into the chermoula mixture, ensuring every piece is coated with the vibrant flavors. Refrigerate briefly for the flavors to meld.

Using a spiralizer, create long, noodle-like strands from the cucumbers. Place them on a plate, giving them a light sprinkle of salt to enhance their natural crunch and set aside while you finish the dish.

On a bed of cucumber noodles, artfully spoon the marinated tuna tartare. Finish by sprinkling toasted sesame seeds on top for a perfect textural contrast and a hint of nutty flavor.