Grilled Tuna with Hot Pineapple-Papaya Salsa

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Cooking spray

4 tuna steaks (about 5 ounces each)

Salt and freshly cracked black pepper

1 cup diced pineapple

1 ripe papaya, peeled, seeded and diced

1/4 cup minced red onion

1 serrano chile pepper, seeded and minced

2 tablespoons fresh lime juice

2 tablespoons freshly chopped cilantro leaves

1 teaspoon hot chili oil

8 ounces somen noodles, cooked according to package directions