Fill a large pot with cold water and bring to a boil over high heat. When the water comes to a boil salt the water generously. Cook the pasta according to the directions. 

At the same time, toast the almonds in a dry large skillet or fry pan over medium heat. Continue to stir or toss until nicely browned, about 4 to 5 minutes. Remove the toasted almonds to a plate or bowl. Melt the butter in the fry pan and cook the diced onions until browned. Remove and add to the almonds

When the pasta is cooked drain well and rinse with cold water to stop the cooking process. 

Make sure the pasta, onions and almonds are all at room temperature. 

In a large bowl combine the tuna, yogurt, mayonnaise, toasted and hot chili sesame oils, as well as the salt and pepper.

Add all the other ingredients including the cooked and well-drained pasta and the onion almond mixture. 

Mix well and refrigerate for several hours or overnight.