In a small bowl, mix the Kiwifruit, pineapple, shallots, lime juice, vinegar, mint, tomato, bell pepper, garlic, and half of the Sriracha.
Refrigerate while preparing the rest of the dish.
With the Tuna Steaks at room temperature, coat both sides with sesame oil, and season with the Ginger and Black Pepper.
Sear the Tuna steaks by cooking them on each side for 2 minutes over high heat and remove from the grill.
Boil the pasta in water over high heat for about 3 minutes.
Drain the noodles and add them to a saute pan over medium heat.
Add the remaining sesame oil, sriracha, and Tahini or Peanut Butter to the noodles and stir until the noodles are completely coated with the sauce.
Cut the Tuna into bite size chunks and add to the noodle mixture.
Serve the noodles and tuna into bowls and top with the Kiwi Pineapple Salsa and serve.