Go Back
+ servings

Seared Ahi Tuna Sandwich with Mango Slaw And Mango Jalapeno Jam

Course Chef Creation, Dinner, Lunch
Ingredients Seafood
Language English
Servings 4


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)


Mango Slaw

  1. Peel mango and cut the cheeks (flat side) away from the seed; then julienne cut the cheeks.

  2. Gently toss with remaining ingredients; season to taste.

Mango Jalapeno Jam

  1. Combine ingredients and cook until slightly thick.

  2. Cool and puree.

Seared Ahi Tuna

  1. Whisk wasabi into soy sauce.

  2. Dip ahi tuna fillet into soy sauce mixture on both sides, then coat with sesame seeds on both sides.

  3. Sear 2 minutes on each sides or until desired temperature.

To Assemble

  1. Place seared ahi tuna on a brioche bun and top with 2 Tbsp Mango Jalapeno Jam and ¼ cup Mango Slaw.

Recipe Video

Recipe Notes

Recipe by Chef Mikel Anthony with Chef's Roll