How to Make It
Break seaweed into pieces as necessary to fit in a large bowl. Add boiling water to cover. Let stand 10 minutes; drain and coarsely chop.
Whisk together soy sauce, rice vinegar, shallot, honey, Sriracha, lemon juice, and ginger in a small bowl until combined. Slowly whisk in sesame oil and canola oil until emulsified. Place tuna pieces in a medium bowl. Add 2 tablespoons of the soy sauce mixture; toss to coat. Set aside.
Combine greens, edamame, and seaweed in a large bowl. Add 2 tablespoons of the soy sauce mixture; toss to coat.
Divide greens mixture evenly among bowls. Top evenly with avocado slices and tuna mixture. Sprinkle evenly with black and white sesame seeds, and serve with remaining soy sauce mixture.