Total Time
25mins
Prep 20 mins
Cook 5 mins

Recipe from Rachael Ray magazine (from this summer). WOW was this a fun and tasty dinner. . .so different from the usual meat and potatoes! Do NOT skip the oranges or mango (actually I had to skip the mango due to an allergy) because the sweet really pulls this dish together. I actually added a few fresh squeezes of orange juice to the dressing and would do that again. I also just seared my small tuna steaks whole and then sliced them to assure they stayed rare. YUMMO! This is so pretty on the plate!

Ingredients Nutrition

Directions

  1. In a salad bowl, whisk together the marmalade, tamari sauce, honey, lime peel, lime juice and hot sauce.
  2. Whisk in the oil. Stir in the garlic, ginger and sesame oil.
  3. Add the mango, bell pepper, chiles, cucumber, onion, edamame and orange (and avocado if using it).
  4. 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.
  5. Sprinkle the chives on top. Add the tuna to the salad and toss gently.
  6. Top with the sesame seeds and serve with the plantain chips.
Most Helpful

5 5

Wowsa! This was such a fun and delicious recipe! I did end up over-cooking my tuna, but my family didn't want it rare in the center. The flavors in the dressing are excellent! I especially loved the mandarin oranges, avocado and edamame in this recipe. The only change I would personally make next time would be to use a little less of the marinade/sauce amounts. Thanks for a yummy treat! Made during ZWT7 for my Golden Gourmets team.