• 2 tablespoons orange marmalade
• 2 tablespoons Tamari (dark soy sauce)
• 1 tablespoon honey
• 2 teaspoons grated lime peel, plus juice of 2 limes or 1 tangerine
• 1 teaspoon hot pepper sauce
• 3 tablespoons vegetable oil, plus more for drizzling
• 1 clove garlic, grated or finely chopped
• 1 1-inch piece fresh ginger, peeled and grated
• 2 teaspoons toasted sesame oil
• 1 mango, cut into small cubes
• 1 red bell pepper, cut into cubes
• 2 small red chilies, seeded and thinly sliced
• 1/2 English (seedless) cucumber, cut into cubes
• 1 red onion, cut into small cubes
• 1 cup frozen shelled edamame, thawed
• 1/2 cup mandarin orange segments
• 4 ahi tuna steaks (2-3/4 pounds), cut into bite-size cubes
• Salt and pepper
• 1/4 cup snipped fresh chives
• Toasted sesame seeds and plantain chips, for garnish

In a salad bowl, whisk together the marmalade, Tamari, honey, lime peel, lime juice and hot sauce. Whisk in the oil. Stir in the garlic, ginger and sesame oil. Add the mango, bell pepper, chiles, cucumber, onion, edamame and orange.


In a large skillet, heat a drizzle of oil over medium-high heat. Season the tuna with salt and pepper. Add to the pan and cook, turning, until just browned, about 3 minutes. Sprinkle the chives on top. Add the tuna to the salad and toss gently. Top with the sesame seeds and serve with the plantain chips.

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