Tropical Tuna Salad Supper

Name: Tropical Tuna Salad Supper
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
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

Submitted by januarybride

"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!"

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photo by LifeIsGood

Ready In:: 25mins
Ingredients:: 23
Serves:: 4

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

directions

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.

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Reviews

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.

LifeIsGood