Tropical Tuna Salad Supper

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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