If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
2 cups regular Cap’n Crunch (don’t even think of using the peanut butter or crunch berry version)
1/4 cup Kewpie, Japanese mayonnaise, or
1/4 cup regular mayo & 1/2 tablespoon yellow mustard, combined
1 pound sushi grade tuna, in 2 rectangular blocks
Neutral oil, like avocado oil is excellent
Kosher salt & fresh ground pepper
Sriracha
Green onions, chopped fine
Directions
Crush the Cap’n in a Ziploc bag until fine (or in a processor) and put in a large bowl
If not using Japanese mayo, combine regular mayo and mustard - set aside
Lightly coat tune with oil, season with salt & pepper then press down into the Cap’n making sure it’s covered well on all sides
Heat a non-stick pan really well then add 1/4 cup of oil
When it just starts to smoke, add both blocks of the tuna and sear quickly on all sides until just golden (depending on hot your pan is, maybe 5-10 seconds a side) and remove to paper towels and slice onto 1/2 inch
I serve it by spreading the mayo mix on a plate, drizzle of Sriracha, topping that with the sliced tuna and sprinkling with green onions - just be sure to get some of everything in each bite
