Name: Gordon Ramsay Turns Two Slices of Bread into......
Uploaded: 2025-07-19T18:10:45.000Z
Duration: 9 min 57 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Now, as someone that's always on the go, trust me, sandwiches are my go-to.

That's why I'm putting a delicious new spin on a Japanese classic, adding some delicious, healthy tuna to a traditional katsu sandwich.

Trust me, the minute you bite into this, every bite will leave you wanting more.

Now, traditionally, sandwiches are normally served with either chicken or pork, but today, we're going healthy tuna steak.

From there, some beautiful panko breadcrumbs, flour, egg.

That's a classic dredge, okay, in terms of when you panic something.

Granny Smith apple to give it a little bit more zest, cabbage to give that nice little bit of crunch and texture, little bit of ginger, tonkatsu sauce, classic with ketchup, Worcester sauce, soy sauce, and a touch of mirin.

Now, sesame seeds, additional if you wish, touch of chili if you wish, but simple and delicious.

Right, let's have 10 minutes on the clock.

Now, nonstick pan, clearly, because we do not want that beautiful tuna sticking.

Now, lightly season this tuna first, okay?

Really important, it's a very dense protein, super delicious, but really, really important that we season it, okay, before we flour, egg wash, breadcrumb.

I also like, as a bit of a sort of chef treat, I like to season the tuna with some lemon.

Now, lemon or lime zest, it doesn't matter, but look, put that in there, okay?

Take your egg, crack that onto a nice flat surface, give that a little mix.

I like to use whole egg, okay, which makes it a lot more sort of thicker.

Sometimes you can put water or a splash of milk in there, but I like it nice and sort of thick.

Therefore, it keeps in the flavor and doesn't allow my tuna to go watery.

Again, just a touch of seasoning in there.

Get your tuna, roll it around that beautiful, seasoned lemon zest, salt, pepper.

Roll around the sides, really important, really important.

Into the hands, and clap, clap, clap, okay?

Lay it down, flip it over, roll the sides, and then back down.

Look, all that lemon's still stuck in there, and then into your breadcrumbs.

Wipe your hands, and then from there, look.

Flip that up, and just get your crumbs over there first before you touch it, that way, you don't have these big, thick fingers.

And what I like to do now is just get it and sort of pack it in there, okay?

Push those breadcrumbs down, and that forms a really nice crust, and that's texture there.

I know I sound slightly annoying, but roll it around the sides.

Get it up hot, just slightly smoking, and in.

Shake off the excess bread so it doesn't burn in the pan, and then literally lay away from you, okay?

Now, the secret here is we're serving the tuna nice and rare, okay?

Just lift it up, and look, back onto the heat.

Really important that we don't burn these breadcrumbs.

We want that nice, light, golden texture on there, okay?

Tilt the pan, it cooks the back of the tuna, okay?

Literally 30 seconds each side, and then look, I'm gonna turn that back over, and look at that, beautifully done.

I'm a stickle for seasoning fish, and finishing them always with a bit of citrus, okay?

Now, from there, a little touch of olive oil in there again, okay, roll it round, and just tilt that down, and make sure you turn clockwise the tuna, and cook the back of that steak, okay?

But as that comes out, I wanna just literally hit that with a little touch of chili, just a touch on there.

Tuna's very dense, very sweet, so that little bit of chili in there just lifts that flavor up.

I say slaw, but it's almost like a sort of, a delicious sort of nice, fresh slaw.

Take your cabbage, and literally just grate, okay?

The secret behind this is to make sure we got that really nice, fresh crunch to this sandwich, okay?

Slaw in, don't worry about those outside leaves.

Look at that, that's the color I want, that nice golden brown color, okay?

Seems crazy, I want the fish to rest a little bit, okay?

So I'm gonna take it out of the pan, and let that rest.

Excellent, Granny Smith apple and cabbage, trust me.

Again, if you've got red apples, it doesn't matter, the flavor of the cabbage and apple is delicious.

Right, tuna can come out now, and literally rest, okay?

As that rests, fresh lemon juice, just on the top.

And just let that permeate and go all the way through.

Squeeze out that excess juice, and just slice that up, okay?

Mix that in with the cabbage and the apple.

Now think of the flavors going on there, okay?

You've got that beautiful salt, pepper, chili, and then give that a nice little stir.