Tuna Katsu Sando with Cabbage Slaw

If you’re looking for a standout sandwich that’s crunchy, flavourful and premium‐quality, this Tuna Katsu Sando with crisp cabbage slaw hits the spot. We’ve taken succulent Southern Bluefin Tuna from Dinko Seafoods and given it a Japanese-inspired katsu twist, layered between soft bread with a tangy, crunchy slaw. It’s perfect for a gourmet lunch, boutique café menu, or premium takeaway offering.

Serves: 2 PRINT THIS

2 Southern Bluefin Tuna
Salt & freshly ground black pepper.
½ cup plain (all-purpose) flour.
1 large egg, beaten (with a small splash of milk if desired).
1 cup Japanese panko breadcrumbs.
Vegetable oil (for shallow frying) or light olive oil.
2 thick breadrolls.
2–3 Tbsp tonkatsu‐style sauce.

For the cabbage slaw:

¼ green cabbage, finely shredded.
½ red cabbage, finely shredded.
1 carrot, julienned or shredded.
2 spring onions, thinly sliced.
3 tbsp mayonnaise
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey
Salt & pepper to taste.
Optional: a splash of soy sauce or sesame oil.

Method

1 In a bowl combine the shredded cabbage, red cabbage and carrot with the spring onions. In a separate bowl whisk together the mayonnaise, vinegar, mustard, syrup, salt and pepper. Toss the slaw veggies with the dressing and chill while you prepare the katsu.

2 Season the tuna fillets with salt and pepper on both sides.

3 Place flour in one shallow dish, the beaten egg in another, and panko breadcrumbs in a third. Coat each tuna fillet in flour (shake off excess), then egg, then press into the panko breadcrumbs until well covered.

4 Heat a generous layer of oil in a frying pan (approx. 1 cm deep) over medium‐high heat. When hot, add the breaded tuna fillets and fry ~1-2 minutes each side until golden brown and crisp. Because the tuna is premium, it should still be a little pink inside.. Remove and drain on paper towel.

5 If desired, lightly butter one side of each breadroll and warm them (in pan or grill) until just toasted.

6 Spread a thin layer of tonkatsu‐style sauce on the inside of the breadroll. Place the fried tuna fillet on one side, then add a generous layer of cabbage slaw on top.

7 Drizzle another small amount of sauce over the slaw, the top with the other side of the roll.

8 Serve while the katsu remains crisp.