Peel mango and cut the cheeks (flat side) away from the seed; then julienne cut the cheeks.
Gently toss with remaining ingredients; season to taste.
Combine ingredients and cook until slightly thick.
Cool and puree.
Whisk wasabi into soy sauce.
Dip ahi tuna fillet into soy sauce mixture on both sides, then coat with sesame seeds on both sides.
Sear 2 minutes on each sides or until desired temperature.
Place seared ahi tuna on a brioche bun and top with 2 Tbsp Mango Jalapeno Jam and ¼ cup Mango Slaw.
Recipe by Chef Mikel Anthony with Chef's Roll