Tropical Tuna Salad Supper - cooking recipe

Ingredients

2 tablespoons orange marmalade
2 tablespoons tamari soy sauce
1 tablespoon honey
2 teaspoons lime zest
2 limes, juice of
1 teaspoon hot pepper sauce
3 tablespoons vegetable oil, plus more for drizzling
1 garlic clove, grated
one 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 cucumber, cut into cubes (I used a regular cucumber)
1 red onion, cut into small cubes (I just used 2 green onions to make it more mild)
1 cup frozen shelled edamame, thawed
1/2 cup mandarin orange segments
1 avocado, cubed (this is my addition to the recipe and it's great)
4 ahi tuna steaks, . cut into bite-size cubes (2-3/4 pounds)
salt and pepper
1/4 cup snipped fresh chives
toasted sesame seeds (to garnish)
plantain chips, for garnish

Preparation

In a salad bowl, whisk together the marmalade, tamari sauce, 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 (and avocado if using it).
In a large skillet, heat a drizzle of oil over medium-high heat. Season the tuna with salt )I used seasoning 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.