Seared ahi tuna sandwich with a mango slaw and mango jalapeno “jam”.
SERVINGS: 4 Sandwiches
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mangos and FOH.
Mango Slaw
INGREDIENTS
- 1 ea. Mango, slightly firm
- ¼ bunch Cilantro, chopped
- ½ ea. Fresh jalapeño, sliced thin
- 1 tbsp. Mayonnaise
- 1 tsp. Rice wine vinegar
- tt. Salt
METHOD
- 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.
Mango Jalapeno “Jam”
INGREDIENTS
- 1 cup Ripe mango, diced
- ¼ cup Jalapeño, chopped
- 1 cup Simple syrup (1 part water, 1 part sugar)
METHOD
- Combine ingredients and cook until slightly thick.
- Cool and puree.
Seared Ahi Tuna
INGREDIENTS
- 4 ea. 5-oz. Ahi tuna fillets
- 1 cup Soy sauce
- 1 tsp. Wasabi
- ½ cup White sesame seeds, toasted
- ½ cup Black sesame seeds, toasted
METHOD
- 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.
To Assemble
METHOD
- Place seared ahi tuna on a brioche bun.
- Top with 2 tbsp Mango Jalapeno Jam and ¼ cup Mango Slaw.
