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Mango & Seared Ahi Sandwich

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


  •  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


  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 cup Ripe mango, diced
  • ¼ cup Jalapeño, chopped
  • 1 cup Simple syrup (1 part water, 1 part sugar)


  1. Combine ingredients and cook until slightly thick.
  2. Cool and puree.

Seared Ahi Tuna


  • 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


  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.
  2. Top with 2 tbsp Mango Jalapeno Jam and ¼ cup Mango Slaw.