Servings: 4
Ingredients
Mango Slaw
- 1 mango (slightly firm)
- 1/4 bunch cilantro (chopped)
- 1/2 fresh jalapeno (sliced thin)
- 1 tbsp mayonnaise
- 1 tsp rice wine vinegar
- salt (to taste)
Mango Jalapeno Jam
- 1 cup ripe mango (diced)
- 1/4 cup jalapeno (chopped)
- 1 cup simple syrup (1:1 water to sugar)
Seared Ahi Tuna
- 4 5-oz ahi tuna fillets
- 1 cup soy sauce
- 1 tsp wasabi
- 1/2 cup white sesame seeds (toasted)
- 1/2 cup black sesame seeds (toasted)
Instructions
Mango Slaw
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Peel mango and cut the cheeks (flat side) away from the seed; then julienne cut the cheeks.
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Gently toss with remaining ingredients; season to taste.
Mango Jalapeno Jam
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Combine ingredients and cook until slightly thick.
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Cool and puree.
Seared Ahi Tuna
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Whisk wasabi into soy sauce.
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Dip ahi tuna fillet into soy sauce mixture on both sides, then coat with sesame seeds on both sides.
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Sear 2 minutes on each sides or until desired temperature.
To Assemble
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Place seared ahi tuna on a brioche bun and top with 2 Tbsp Mango Jalapeno Jam and ¼ cup Mango Slaw.
Recipe Notes
Recipe by Chef Mikel Anthony with Chef's Roll
