I don’t have a video for this recipe.
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
Cap'n Crunch Seared Tuna
...in your mind.
Cap'n Crunch Seared Tuna

Cap'n Crunch Seared Tuna

Ingredients

  • 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

  1. Crush the Cap’n in a Ziploc bag until fine (or in a processor) and put in a large bowl
  2. If not using Japanese mayo, combine regular mayo and mustard - set aside
  3. 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
  4. Heat a non-stick pan really well then add 1/4 cup of oil
  5. 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
  6. 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
Cap'n Crunch Seared Tuna

Cap'n Crunch Seared Tuna

Ingredients

  • 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

  1. Crush the Cap’n in a Ziploc bag until fine (or in a processor) and put in a large bowl
  2. If not using Japanese mayo, combine regular mayo and mustard - set aside
  3. 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
  4. Heat a non-stick pan really well then add 1/4 cup of oil
  5. 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
  6. 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