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.
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.